1 cup butter
1 cup white sugar
1 egg
1 whole pecans
1 cup peach preserves
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
1 cup brown sugar
1/2 cup cider vinegar
1/2 teaspoon vanilla extract
1 teaspoon apple pie spice
3 cups butter, softened
1 cup brown sugar
1 teaspoon ground nutmeg
1 1/4 cups chopped pecans
1/2 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest
1 cup chopped pecans
In a medium bowl, cream together 1/2 cup butter, 1/2 cup white sugar until smooth. Beat in the egg, mix until combined. Combine the peach preserves, whipped topping, pecans, pecans, brown sugar, vinegar, vanilla and apple pie spice; stir into the creamed mixture. Fold in the pecans. Sprinkle pecans over the top of the pie. Chill for 2 hours.
To make the filling: In a medium bowl, cream 1 cup butter, 1/2 cup white sugar until smooth. Beat in the egg, blend until well blended. Combine the pecans, pecans, brown sugar, brown sugar, vinegar, vanilla and apple pie spice; mix in the pecans. Pour filling into crust. Chill for 2 hours, remove from refrigerator and cut into desired shapes.