Double Layered Peach Pecan Pie
Ingredients
7 large ripe peaches | ||
3/4 cup sugar | ||
1/2 tsp ground cinnamon | ||
1/4 teaspoon ground cloves | ||
4 eggs beaten | ||
3/4 cup brown sugar packed | ||
1/4 cup dark Karo syrup | ||
3 tsp butter softened | ||
2 tsp vanilla extract | ||
1 tsp kosher salt | ||
1 tbs imitation peach syrup or peach Schnapps | ||
8 9inch pie crusts | ||
1 and 1/2 cups pecans, chopped | ||
2 and 1/2 cups pecan halves |
This pie is so good that you will lick your fork and plate when it’s gone! I guarantee that you will beg borrow or steal to get another piece. Recipe is designed for a large gathering. Makes four 9 inch pies.
- Pre-heat oven to 350 degrees.
- In a large sauce pan cook peaches and sugar (no water) over medium heat until they are soft and thick. This will take a little time..If necessary add a little corn starch to thicken..
- Stir in the cinnamon and cloves. Set aside the mixture to cool.
- In a medium bowl, combine the eggs, brown sugar, Karo syrup, butter, vanilla, salt, and peach syrup. Set aside.
- Cover the bottom of four of the pie shells evenly with the chopped pecans.
- Over them spoon enough of the egg/sugar mixture to coat the pecans.
- Place second pie crust over the first. Press the sides and top of the pie crusts together, slightly building up the sides.
- Remove any excess dough and indent edges with your thumb and forefinger.
- Cut several slits into middle of the top pie dough.
- Add the pecan halves and peaches to the remaining egg/sugar mixture and mix well.
- Spoon equal portions onto the top of each pie.
- Bake for 45 minutes, or until the pies are golden brown. Let cool and serve.
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