Peach Pie with Peach Scented Sugar

Makes 3 pies

Delicious pie with a little extra kick.

Bake Time
53 to 63 minutes
Cool Time
10 minutes

Peach Scented Sugar
1-3/4 ounces sugar
1 teaspoon peach liqueur

Peach Glaze
6 fluid ounces Karo® Dark Corn Syrup
1-1/2 fluid ounces peach liqueur

15 ounces sugar
6 fluid ounces Karo® Dark Corn Syrup
5-1/4 ounces Argo® Corn Starch
1 tablespoon ground cinnamon
1 tablespoon imitation almond flavor
3 fluid ounces peach liqueur
6 pounds frozen sliced peaches, thawed
3 tablespoons butter OR margarine
6 (9-inch) pie crusts

To make Peach Scented Sugar: combine sugar and peach liqueur in a small bowl.  Pour onto a large plate.  Stir occasionally and let dry for one hour.

To make Peach Glaze: combine ingredients in a small bowl and mix until combined.  Set aside.

Combine sugar, corn syrup, corn starch, cinnamon, almond and peach liqueur in a large bowl until smooth.  Add peaches and mix well.  Place pie crusts in the bottom of three 9-inch pie pans. Pour about 2 pounds, 8 ounces peach filling into each pan.  Dot top with butter.  Place top crust on top of the peach filling.  Seal edges and cut vents.

Bake at 425°F for 10 minutes; reduce heat to 375°F and bake for 40 to 50 minutes, until the filling is bubbly.  Remove pies from oven, brush with Peach Glaze and return the pies to the oven for 3 minutes.

Remove from the oven and cool for 10 minutes.  Sieve peach Scented Sugar and sprinkle over the pies.  Serve with vanilla ice cream.