CRUMB-TOPPED BUTTERSCOTCH PEACH PIE

CRUMB-TOPPED BUTTERSCOTCH PEACH PIE

one 9-inch pie

 

CRUMB TOPPING

  • ¾ cup flour
  • ½ cup sugar
  • 1/3 cup butter or
    margarine, at room temperature

 

FILLING

  • 5 cups sliced peeled firm
    ripe fresh
    peaches
  •    (about 10 medium or 4 to 5 large peaches)
  • 2 teaspoons lemon juice
  • ¾ cup light or dark brown
    sugar, firmly packed
  • ¼ cup flour
  • ¼ teaspoon each
    nutmeg and cinnamon or to taste
  • Pinch of salt
  • 2 tablespoons butter or
    margarine (optional)
  • 2 to 3 drops butterscotch
    flavoring (optional)
  • ½ (15-ounce) package
    refrigerated pie crusts (1 crust),
  •    or favorite one-crust pie recipe 
  • Sweetened flavored whipped
    cream or other whipped topping of choice,
  •    or vanilla ice cream (optional)

 

In a small bowl, sift
together the flour and sugar; with a pastry blender, cut in butter until
mixture resembles coarse pebbles.  Set
aside.  Prepare peaches and immediately
sprinkle with lemon juice to prevent fruit from discoloring.  In a second small bowl, combine brown sugar,
¼-cup flour, nutmeg, cinnamon, and salt, mixing well.  Add mixture to peaches, folding gently to
blend.  Arrange pie crust in pie plate;
turn peach mixture into crust.  Dot with
butter and/or sprinkle with butterscotch flavoring, if desired.  Evenly sprinkle crumb topping over peach
filling. 

 

Bake in a preheated hot (400
degrees F.) for about 50 to 60 minutes, or until topping is crisp and golden
brown, peaches are tender, and juice is thickened and bubbly hot.  Cool pie on wire rack.  Serve warm or at room temperature, plain, or
topped with sweetened flavored whipped cream or other whipped topping, or
vanilla ice cream as desired.

 

Variation: May use nectarines or pears in place of peaches, if
desired.

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