August 20, 2012

Peach Butterscotch Pecan Pie...oh ya baby!

Oh baby! 
This is the mother of all peach pies!
I am really loving how it turned out!!
Sooooo delicious! 

So the basic ingredients....
beautiful juicy peaches!

freshly chopped pecans!

smooth and creamy butterscotch!!!
Major yum!

I tried something different with the top crust. 
This is the first time I tried this design....
and I like it!!
I always brush my top pie crusts with half n half cream 
and sprinkle generously with sugar.'s a thing of beauty.
And, it tastes fantastic!! My husband had 2 slices.
That is always a good sign!


4 cups sliced peaches {peeled and pitted}
1/2 cup brown sugar
1 cup chopped pecans
2 Tbsp. flour
1/8 tsp. salt
1/4 cup butter
2 tsp. lemon juice
pastry for 2 crust, 9 inch pie

Dump sliced peaches in pastry line pie pan. Sprinkle chopped pecans on top of peaches. In a saucepan, mix brown sugar, flour, salt and butter. This will be your butterscotch filling. Heat until well incorporated and the consistency of thick syrup. Remove from heat and stir in lemon juice. Pour this butterscotch mixture over top of the peaches and pecans. Top your pie with the second pastry. Make sure to cut slits to allow steam to escape. You can do the above design I chose by cutting slits into the dough before you put in atop your pie.
Brush your top pie crust with milk or half and half and sprinkle with sugar.
Cover edges of pie crust with foil to protect from burning. Remove foil 10 minutes before done.
 Bake in 425 degree oven for 30 to 35 minutes. 
Bake pie on a cookie tray pan to prevent spillage in oven.