Peel peaches (optional), remove the pit and chop into chunks.
In a medium saucepan, combine ¼ cup of the Southern Comfort, lemon juice, and sugar. Heat over low heat until mixture begins to simmer.
Add about half of the chopped peaches, tossing to coat well with the liquid. Continue to cook for 5-10 minutes, or until peaches soften and start to break down a bit.
Mix remaining ¼ cup of Southern Comfort with the corn starch, stirring until smooth with no lumps. Add to pot, stir until well incorporated.
Add remaining peaches, continue to cook for 2 minutes. Remove from heat and allow to cool to room temperature.
Line a 9 inch pie plate with a pie crust (store bought, or see recipe here). Fill with peach mixture.
Roll out a second second crust, cutting into ½ – 1″ lengths. Arrange across the top of the pie, lattice-style.
Cut 2″ wide strips of foil, use to cover the edges of the pie crust to prevent burning.
Bake for 25 minutes at 375°F (190°F). Remove foil, return pie to oven, and back for another 20-30 minutes, or until upper pie crust is golden brown. Allow to cool on a wire rack before serving.