Roasted Peach Pies with Butterscotch Sauce
- In a large bowl combine flour, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Stir in sour cream and milk until just combined. Cover and chill 30 minutes or up to 2 days.
- Preheat oven to 450 degrees F. For two 7-inch pies, divide dough in half. On a lightly floured work surface, roll to two 8 1/2-inch circles. transfer to two 7-inch pie tins. (For a 9-inch pie do not divide dough, roll to an 11-inch circle, and transfer to a 9-inch pie plate). Trim crusts even with top of pie tins. With a lightly floured fork, press sides of crust into pie plate. Line with a double thickness of foil that has been coated with nonstick cooking spray to prevent pastry from sticking. Bake 8 minutes. Remove foil; bake 5 to 6 minutes more or until crust is golden; cool. Reduce oven to 350 degrees F.
- Cut peaches into thick slices, slicing around the pit. Add peaches to cooled crusts. Cover edges of pies with foil.
- Bake 20 to 25 minutes, or until peaches are just tender. Transfer to a rack. While pies are still warm, drizzle with 1/4 cup of the Butterscotch Sauce. Serve immediately (crust becomes soggy as pie sits) with ice cream. Sprinkle with nutmeg and fresh mint. Pass remaining warm Butterscotch Sauce. Makes 6 to 8 servings.
- In a small saucepan melt unsalted butter over medium heat. Stir in brown sugar and light-colored corn syrup. Bring to a boil and boil gently, uncovered, for 5 minutes, stirring frequently. Carefully stir in whipping cream. Cool slightly. Serve immediately. Makes 1/2 cup.
Nutrition Facts (Roasted Peach Pies with Butterscotch Sauce)
- Per serving:
- 357 kcal cal.,
- 21 g fat
- (13 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 56 mg chol.,
- 142 mg sodium,
- 41 g carb.,
- 2 g fiber,
- 22 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet