Double Layered Peach Pecan Pie


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.





30 min


45 min


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