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BUTTERSCOTCH PEACH PIE 
1 (24 oz.) can peaches or 3 1/2 c. sliced peaches
1/2 c. brown sugar
2 tbsp. flour
Dash of salt
1/2 c. peach syrup
1/4 c. melted butter
2 tsp. lemon juice

Place peaches in 9 inch pastry lined pie pan. Combine sugar, flour, salt, peach syrup; add butter, cook until thick. Remove from heat, add lemon juice, pour over peaches. Make lattice top crust. Bake at 425 degrees for 30 minutes.
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