Butterscotch Peach Pie
Pastry for 2-crust pie
3 1/2 c. home-canned peaches, drained
1/2 c. brown sugar, firmly packed
2 Tb. flour
1/8 tsp. salt
1/2 c. syrup from canned peaches
1/4c. butter or margarine
2 tsp. lemon juice
1/4 - 1/2 tsp. almond extract
1 tsp. granulated sugar
Place peaches in pastry-lined 9" pie pan.
Combine sugar, flour, salt and peach syrup; add butter. Cook until thick, stirring. Remove from heat; add lemon juice and almond extract. Pour over peaches. Adjust top crust; flute edges and cut vents. Sprinkle with granulated sugar.
Bake in hot oven (425ºF.) 30 minutes. Cool on rack.
Note: You can use 1 (1lb. 13 oz.) can peaches if you do not have a supply of home-canned fruit.