Butterscotch Peach Pie

Title: Butterscotch Peach Pie
Subject: pastry; peaches; brown sugar; flour; lemon juice; butter; margarine; nutmeg; almond extract
Description: BUTTERSCOTCH PEACH PIE

Pastry for a 2-crust, 9-inch pie
3 pounds fresh peaches, peeled
and sliced (about 6 cups)
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter or
margarine
1/2 teaspoon nutmeg
1/4 teaspoon almond extract

On a lightly floured board, roll out 2
circles of pastry. Fit one in bottom of a
9-inch pie pan. Arrange peaches in pie
shell.
In a small bowl, combine brown sugar,
flour, lemon juice, melted butter, nutmeg
and almond extract. Sprinkle over peach-
es. Top with remaining crust, crimp edges
and slash top for steam to escape. Bake in
a 450-degree oven 15 minutes; reduce heat
to 350 degrees and bake 35 to 40 minutes
more, or until golden. Serve warm or cold.
Yields 6 to 8 servings.

Back: blank

---

# Butterscotch Peach Pie

## Ingredients

- Pastry for a 2-crust, 9-inch pie
- 3 pounds fresh peaches, peeled and sliced (about 6 cups)
- 1/4 cup firmly packed brown sugar
- 2 Tbsp flour
- 2 tsp lemon juice
- 6 Tbsp melted butter or margarine
- 1/2 tsp nutmeg
- 1/4 tsp almond extract

## Instructions

1. On a lightly floured board, roll out 2 circles of pastry. Fit one in the bottom of a 9-inch pie pan. Arrange peaches in pie shell.
2. In a small bowl, combine brown sugar, flour, lemon juice, melted butter, nutmeg, and almond extract. Sprinkle over peaches.
3. Top with remaining crust, crimp edges, and slash top for steam to escape.
4. Bake in a 450-degree oven for 15 minutes; reduce heat to 350 degrees and bake 35 to 40 minutes more, or until golden.
5. Serve warm or cold. Yields 6 to 8 servings.
Creator: Alice Yetka, Martha Yetka
Source: RCA0006 - The Yetka family collection that started the project (eBay)
Date: 1950s
Rights: Personal/Family
Format: Printed pamphlet page
Identifier: RCA0006-20260609-0065
Coverage: Oregon, US