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Peach Pie with Peach Glaze

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:30
  • Bake Time: 55 to 60 minutes

Ingredients

  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1 tablespoon peach liqueur OR orange juice
PIE:
  • 5 cups peeled, sliced fresh peaches
  • 3/4 cup sugar
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup corn starch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 2 tablespoons peach liqueur OR orange juice
  • 1 tablespoon butter
  • 2 (-inch) unbaked pie crusts
  • 2 teaspoons sugar

Directions

  1. Preheat oven to 425°F.
For GLAZE:
  1. Mix glaze ingredients together; set aside.
For PIE:
  1. Mix peaches, sugar, 1/4 cup corn syrup, corn starch, cinnamon, almond extract and 2 tablespoons peach liqueur in a mixing bowl.
  2. Assemble pie by placing one pie crust in a 9-inch pan. Pour in peach filling; dot with butter. Top with remaining crust. Flute edges and cut slits in the top crust to release steam.
  3. Bake at 425°F for 10 minutes; reduce heat to 375°F and bake for 40 to 50 minutes, until filling is bubbly. Remove from the oven; brush with glaze. Bake for an additional 3 minutes to set the glaze. Remove from oven; sprinkle immediately with 2 teaspoons sugar. Cool 10 minutes before serving.
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print image

Peach Pie with Peach Glaze

  • Yield: 8 servings
  • Prep Time:  30 minutes
  • Bake Time: 55 to 60 minutes

Ingredients

  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1 tablespoon peach liqueur OR orange juice
  • 5 cups peeled sliced fresh peaches
  • 3/4 cup sugar
  • 1/4 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup corn starch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 2 tablespoons peach liqueur OR orange juice
  • 1 tablespoon butter
  • 2 (-inch) unbaked pie crusts
  • 2 teaspoons sugar

Directions

  • Preheat oven to 425°F.
  • Mix glaze ingredients together; set aside.
  • Mix peaches, sugar, 1/4 cup corn syrup, corn starch, cinnamon, almond extract and 2 tablespoons peach liqueur in a mixing bowl.
  • Assemble pie by placing one pie crust in a 9-inch pan. Pour in peach filling; dot with butter. Top with remaining crust. Flute edges and cut slits in the top crust to release steam.
  • Bake at 425°F for 10 minutes; reduce heat to 375°F and bake for 40 to 50 minutes, until filling is bubbly. Remove from the oven; brush with glaze. Bake for an additional 3 minutes to set the glaze. Remove from oven; sprinkle immediately with 2 teaspoons sugar. Cool 10 minutes before serving.