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Peach Pecan Pie

  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x




  • ¼ cup pecans
  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • ¾ stick unsalted butter, cold, cubed
  • ¼ cup pure vegetable shortening
  • 2 tablespoons peach brandy
  • 23 tablespoons ice water


  • ½ cup maple syrup (I use and love Blis)
  • 2 tablespoons peach brandy
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 3 tablespoons butter, melted
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2/3 cup Lyle’s Golden Syrup (light corn syrup would make a fine substitution)
  • 1 ½ cups pecans
  • 1 large peach, sliced into ¼½ inch slices


  1. Make the crust. Place pecans in the bowl of a food processor and process until finely ground. Add flour, salt, and sugar, and pulse to combine. Add butter and shortening and pulse until a coarse meal forms. Add brandy and pulse to combine. Add water 1 tablespoon at a time until the dough comes together when pressed and is quite moist. Dump dough onto plastic wrap. Wrap tightly, forming into a disc as you do so. Refrigerate for at least 1 hour and up to 2 days.
  2. Make the filling. In a large bowl, stir or whisk together maple syrup, peach brandy, eggs, vanilla, salt, butter, sugars, and Golden Syrup until a homogeneous mixture is formed. Stir in pecans.
  3. Remove crust from refrigerator and roll on a lightly floured surface until it is large enough to fit your pie pan and about 1/8 inch thick. Place in pie pan, being sure to patch any holes. There must not be any holes. Use fingers to flute crust edge as you wish. You should use all of the dough. Place peach slices on top of crust. They should cover the entire bottom. Pour filling over peaches. Refrigerate pie for 30 minutes.
  4. Preheat oven to 400 degrees F. Place refrigerated pie on foil lined baking sheet. Dab edges of crust with milk or cream using your fingers. Bake for 15 minutes. Reduce oven temperature to 350 degrees F without opening the oven, and bake an additional 1 hour to 1 hour 10 minutes, rotating halfway through if necessary. Cool pie completely before slicing. I actually like to refrigerate it overnight and eat it the next day. It may be stored in the refrigerator for up to 3 days or frozen in quarters wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 15 minutes.
  • Prep Time: 30 mins
  • Cook Time: 1 hour 10 mins