1/2 cup butter, softened
2 cups apple cider
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 tablespoon ground nutmeg
2 eggs
1 (9 inch) prepared white cake
1/2 cup applesauce
1 teaspoon vanilla extract
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
Stir together buttery brown sugar, apple cider, 1/2 cup sugar, brown sugar, 1 teaspoon vanilla, cinnamon, nutmeg and eggs. Make a well in one of the pans and pour in the peach schnapps. Mix gently until the batter is moist.
Blend the applesauce and lemon zest into the batter mixture until well blended. Pour mixture over one of the halves of the white cake set into the prepared pan. Push a small portion of the white cake into the bottom of the pie. Place other half of the white cake in the pie, covering the edges of the peach.
Bake in the preheated oven for 60 minutes. Cool completely. For a squeezy transparent pie, place pie in refrigerator 8 hours before serving. Cool completely.
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