Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
40 mins
bake:
13 mins at 450°
bake:
20 mins at 350°
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Roasted Peach Pies with Butterscotch Sauce

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • Cut peaches into thick slices, slicing around the pit. Add peaches to cooled crusts. Cover edges of pies with foil.

Instructions Checklist
  • 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.

Nutrition Facts (Roasted Peach Pies with Butterscotch Sauce)

357 calories; total fat 21g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 56mg; sodium 142mg; potassium 264mg; carbohydrates 41g; fiber 2g; sugar 22g; protein 4g; trans fatty acid 0g; vitamin a 923IU; vitamin c 7mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 61mg; iron 1mg.

Butterscotch Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0