3 eggs
1 cup brown sugar
1 1/2 cups chopped pecans
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch springform pan. Sift together the brown sugar, pecans and flour, set aside.
In a large bowl, beat eggs, brown sugar, pecans and salt. Cut in butter, then mix in flour. Stir in butter mixture, then pasta. Mix together egg, flour, baking powder and soda. Stir egg mixture into egg mixture, then mix in vanilla extract and salt. Fold in chopped pecans and walnuts. Pour into prepared pan.
Bake at 375 degrees F (190 degrees C) for 2 hours. Remove from oven and allow to cool completely.
To make the filling: In a medium saucepan, combine brown sugar, pecans and flour. Cook over low heat, stirring just until mixture thickens. Bring mixture to a moderate temperature, stirring frequently, until mixture is smooth. In a large bowl, beat eggs, 1/2 cup pecans, 3 1/2 cups flour, baking powder, baking soda and vanilla. Stir egg mixture into peach mixture.
Place pie in preheated oven for 1 hour, or until bubbly and golden. Cool 10 minutes. Remove oven from oven and allow to cool completely. Garnish with green pecans and walnut slices. Serve warm, or chilled.
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