Title: Peachy 'scotch Pie
Categories: Pie
Yield: 8 Servings

1		Pie crust
2/3	c	Brown sugar -- firmly
		Packed
3	tb	Flour
1	ds	Salt
1/4	c	Butter
1	tb	Lemon juice
1/4	ts	Almond extract
1 1/4	lb	Peach slices -- drained

Prepare pie crusts according to directions for two-crust pie using 9" pie pan. Heat oven to 425. In large saucepan, combine brown sugar, flour, salt, margarine, lemon juice and almond extract. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil one minute. Remove from heat; stir in peach slices. Pour into two crust-lined pans. To make lattice top, cut second crusts into 1/2" wide strips. arrange strips in lattice design over filling. Trim, seal edges and flute. Bake at 425 for 10 minutes. Reduce oven temperature to 375 and bake for an additional 40-45 minutes or until golden brown. Cover edge of crusts with strips of foil after 15-20 minutes of baking to event excessive browning. <<<<< Per serving: 254 Calories; 12g Fat (41% calories from fat); 2g Protein; 36g Carbohydrate; 15mg Cholesterol; 244mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Recipe By : Pillsbury Bake-Off

From: "Lewis'"

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