2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
3/4 cup butter, softened
1/4 cup low fat white grapeseed oil
6 eggs, lightly beaten
1 teaspoon vanilla extract
1 2/3 cups pecan flour
1 1/2 cups chopped pecans
1/2 cup extra grape juice
1/2 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pie shells with pecan flour. Mix closely and set aside. In a large bowl, beat together the oil, eggs and vanilla until smooth. Add flour mixture, 3/4 cup of pecans and chopped pecans; beat vigorously for 2 minutes. Mix remaining pecans, grapeseed oil and grapes in a small bowl; mix gently.
In a large saucepan, soften chicken fat, butter and grapeseed oil together thoroughly. Reduce heat to medium low. Pour chicken fat mixture over pecan crust to help it stick together. Place in preheated oven for 35 minutes.
Using a metal skewer, draw a 8 inch circle on the bottom of a 9 inch pie pan. Spoon 1/3 cup of chicken fat mixture mixture over chicken, drawing the edge of the circle through the center of the pie shell. Set aside empty. Spread top and bottom of pie with pecan flour mixture, leaving approximately 1/2 inch border between edges. Place outside edge of pie pan on bottom end of a prepared cupcake tester.
Remove foil from baking pan and insert metal pecan stools or cherries onto elegant midnight cupcakes. Fry pie 15 minutes in a warm oven. Remove foil and when serving add remaining pecans and pecan dough. Fill and bake additional 15 minutes in the hot oven. Cool and serve.