• 4 Ratings
Source: Better Homes and Gardens
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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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  • 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.

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

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

Butterscotch Sauce

Ingredients

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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