2 tablespoons butter
1 cup white sugar
1 (9 inch) pie crust
2 teaspoons vanilla extract
2 eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon lemon extract
3 tablespoons lemon zest
1 fluid ounce brandy
1/2 teaspoon vanilla extract
1 cup applesauce
1 cup brown sugar
1 quart boiling water
3 tablespoons brandy
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, white sugar, eggs, lemon extract and salt. Beat in the flour, baking powder, salt and lemon extract. Mix in the lemon zest. Press the mixture into the pie shell.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted in the center of the pie comes out clean. Cool before cutting into squares.
To make the filling: In a medium bowl, mix the brown sugar, apple juice, lemon extract, lemon zest and brandy. Stir in the walnuts and lemon pecans. Spread evenly between pie crusts. Chill before serving.