Imagine the smell of sun-ripened peaches wafting around your kitchen, bringing the delights of the orchard right inside. If you were to close your eyes while this delicious pie is baking, you would be whisked away to a farm in the country. You would find yourself, bucket in hand, standing on a tall wooden ladder and plucking ripe juicy peaches from between the green leaves of a peach tree. You have an old tin bucket in your hand that is filling with the sweetness of this summer orchard. You're wearing a cotton dress and your favorite peach-picking apron. Life is good!
While I'm away in the orchard, go ahead and bake this pie.
Roasted Peach Pie with Butterscotch Sauce
(from August 2010 Better Homes & Gardens)
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. unsalted butter
1/2 c. sour cream
1 tbsp. milk
6 medium peaches
1/4 c. unsalted butter
1/3 c. packed brown sugar
1 tbsp. light corn syrup
2 tbsp. whipping cream
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. Stin in sour cream and milk just until combined. Cover and refrigerate 30 minutes. (Or up to 2 days)
Preheat oven to 450 degrees. On a lightly floured work surface, roll to an 11-inch circle, and transfer to a 9-inch pie plate. Trim crusts even with top of pie tin. 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.
Cut peaches into thick slices, slicing around the pit. Add peaches to cooled crusts. Cover edges of pie with foil.
Bake 20 to 25 minutes or until peaches are just tender. Transfer to a wire rack.
Prepare your butterscotch sauce:
In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in 1/3 cup packed brown sugar and 1 tablespoon light-colored corn syrup. Bring to a boil and boil gently, uncovered, for 5 minutes, stirring frequently. Carefully stir in 2 tablespoons whipping cream. Cool slightly.
While pie is still warm, drizzle with butterscotch sauce. Serve immediately with vanilla ice cream. Sprinkle with nutmeg and fresh mint.