Recipe for cooking peach pie with toasted pecans and peach scented sugar

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Peach Pie with Toasted Pecans and Peach Scented Sugar

Peach Scented Sugar
1/4 c. sugar
1 tsp. peach liqueur

Glaze
1/4 c. dark Karo syrup
1 Tbsp. peach liqueur

Filling
1/2 c. chopped pecans
2 Tbsp. butter
1/2 tsp. salt
5 med. ripe peaches (4 c.), peeled and sliced
3/4 c. sugar
4 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/3 tsp. almond extract or flavoring
2 Tbsp. peach liqueur
Pillsbury pre-made refrigerated pie crust

Prepare Peach Scented Sugar: In a sm. bowl or ramekin dish, combine sugar with liqueur, mixing by hand until it begins to clump. Let sit out in a single layer to dry for about 1 hour, folding once or twice to distribute evenly. Cover and store at room temperature. (Can be done two days in advance.)

Prepare Glaze: In a ramekin or sm. coffee c., combine Karo syrup with liqueur with a fork until well combined. Set aside.

In a one-qt. saucepan, toast the pecans in the 2 Tbsp. butter until fragrant. Stir in the salt. Set aside.

Combine peaches, sugar, cornstarch, cinnamon, and almond extract or flavoring. Fold in the pecans, along with the butter from the pan, reserving 2 Tbsp. of the toasted pecans.

Place one of the Pillsbury crusts in the bottom of a 9-in. pie place. Pour in the peach filling. Attach top crust, seal edges and cut vents. Bake at 425 degrees F for 10 mins., then reduce temperature to 375 degrees F and bake 40 mins. longer, until filling is thickened and bubbly. Remove pie from oven, brush with glaze and return to oven for three mins. to set. Remove pie from oven. Let cool for 10 mins..

Sprinkle with the scented sugar, then with the reserved 2 Tbsp. toasted pecans.