Title: Silver spoon butterscotch peach pie
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
           Pastry for 9 inch double
           -crust pie
      6 c  Sliced peeled peaches ( 6
           -large)
      1 tb Lemon juice
    1/4 c  Butter
    1/2 c  Packed brown sugar
      2 tb All-purpose flour
           Pinch of salt
 
  On lightly floured surface, roll out half of the pastry to fit into a
        9    inch pie plate; set aside.
  
  In bowl, combine peaches with lemon juice; set aside. In saucepan,
  melt butter over medium heat; stir in sugar just until blended, about
  30 seconds.  Remove from heat; stir in flour and salt. Stir into
  peaches; spoon into pie shell.
  
  Roll out remaining pastry.  Using fluted pastry wheel or knife, cut
  into 3/4 inch wide strips.  Moisten pastry rim. Weave strips over
  filling, pressing ends firmly to rim; trim and crimp edge.
  
  Bake in 425 F8F oven for 15 minutes; reduce heat to 350 F8F and bake
  for 35 minutes longer or until pastry is golden and filling bubbly.
  Let cool on rack. Makes 6 to 8 servings. Typed in MMFormat by
  cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
  Cookbook.