9 or 10 inch baked pie shell
Filling:
1/4 c flour
1/2 cup firmly packed brown sugar
Dash salt
1 cup half and half
2 T granulated sugar
Mix flour, sugar and salt together in saucepan. Gradually add half and half to mixture and cook on medium heat until it thickens, about five minutes. Remove from heat and add 1 tsp lemon juice and 1 Tbsp butter. Mix well and let cool.
Spread the cooled butterscotch mixture in bottom of baked and cooled pie shell. Over this mixture spread with 3 cups peeled and sliced fresh peaches. Top with 1/2 pint whipped cream that has been sweetened with 3 Tbsp powdered sugar and 1 tsp vanilla. Refrigerate and serve.
