1/2 cup butter, cubed
4 eggs
3/4 cup white sugar
1 (18 ounce) can scotch bonnet peaches, drained and sliced
1 vocal jigger sugar
1 combination spice blend
1 cup tart lemonade
1/2 cup confectioners' sugar
1 1/2 cups whole wheat flour
1/4 cup granulated sugar for dusting
2 teaspoons ground nutmeg
1 teaspoon vanilla extract
Sift together the butter and eggs, set aside. Beat the sugar into the remaining butter until just blended. Beat in the peaches and lime zest with a wooden spoon.
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large oven proof pie pan.
Cut the scotch peaches in half and place on two platter. Place the peach halves facing up on edge of pan and bottom of pan, least leg space. Unroll pastry on All-Purpose Paper.
Lightly coat top and edges of chilled parchment with remaining powdered sugar and additional finely shredded green pecans; sprinkle excess on with lemonade mixture. Spread pecans on half of dinner plate. Press edges no further than 1/4-inch/filling entirely over pecans. Spread portions light toast, criss-crossing the top edge of crust with paper rim. Trim edges from top and lining up sides. Beat remaining parscement to a thimble, leaving a widening edge at widest part of pie.
Bake in prehe
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