Peach and Pecan Pie

Photo: flickr user Mara Ross

Ingredients

2 lrg peaches, peeled, stoned

and chopped

1/4 cup sugar

1 teaspoon cornstarch

1/2 teaspoon ground cinnamon

3 eggs

1/2 cup brown sugar

1/2 cup dark corn syrup

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon peach schnapps

liqueur

1 cup chopped pecans

3/4 cup pecan halves

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

1 egg lightly beaten

2 teaspoons white vinegar

1 tablespoon cold water

Preparation

Preheat oven to 350 F.

In small saucepan, over medium heat, cook peaches and sugar until soft, about 10 minutes. Add cornstarch and stir until mixture thickens. Stir in cinnamon. Set aside to cool.

Meanwhile, to prepare crust, in medium bowl, combine flour and salt. Cut shortening into flour with two knives or pastry blender, until mixture resembles coarse oatmeal. In small bowl, mix together egg, vinegar and water. Using a fork, gradually stir liquid into flour mixture, until entire mixture is moistened. On lightly floured surface, roll out dough. If dough sticks, place in refrigerator for a while. Transfer dough to 9-inch pie plate, Trim and flute shell.

In medium bowl, combine eggs, brown sugar, corn syrup, butter, vanilla, salt and liqueur.

Cover bottom of pie crust with chopped pecans. Spoon enough egg mixture over top of pecans to cover.

Add pecan halves (reserving some for sprinkling on top) and peach mixture to remaining egg mixture; mix well. Spoon onto top of pie. Sprinkle with remaining pecan halves.

Bake 45 to 50 minutes or until crust is golden.