Peach Pie with Toasted Pecans and Peach Scented Sugar
Peach Scented Sugar
1/4 cup granulated sugar
1/4 cup dark Karo syrup
1 tablespoon peach liqueur
1/2 cup chopped pecans
2 tablespoons butter
1/2 teaspoon salt
5 medium ripe peaches (4 cups), peeled and sliced
4 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/3 teaspoon almond extract
2 tablespoons peach liqueur
refrigerated pie crust
Prepare Peach Scented Sugar: In a small 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 small coffee cup, combine Karo syrup with liqueur
with a fork until well combined. Set aside.
In a one-quart saucepan, toast the pecans in the 2 tablespoons butter until fragrant.
Stir in the salt. Set aside.
Combine peaches, sugar, cornstarch, cinnamon, and almond extract. Fold in the
pecans, along with the butter from the pan, reserving 2 tablespoons of the toasted
Place one of the Pillsbury crusts in the bottom of a 9-inch pie place. Pour in
the peach filling. Attach top crust, seal edges and cut vents.
Bake at 425 degrees
F for 10 minutes, then reduce temperature to 375 degrees F and bake 40 minutes longer,
until filling is thickened and bubbly.
Remove pie from oven, brush with glaze and
return to oven for three minutes to set.
Remove pie from oven. Let cool for 10 minutes.
Sprinkle with the scented sugar, then with the reserved 2 tablespoons toasted