2 (9 inch) pie shells, baked
1/4 cup butter
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped pecans
60 cinnamon colored pecans
Preheat oven to 350 degrees F (175 degrees C). Set aside.
Combine butter and brown sugar in small mixing bowl. Stir crust into packed pastry shell.
Place pecans on bottom of pie shell. Top with pecans, pecans, cinnamon, and pecans. Press on bottom and sides. Brush remaining brown sugar on top.
Bake in preheated oven for 7 to 8 minutes. Remove from oven and sprinkle with pecans when serving. Cool completely. Cover and refrigerate.
Remove covered pie crust from oven and let cool completely. Beat egg with whisk in small bowl.
Combine cream cheese and vanilla in medium bowl. Gradually beat cream cheese with egg. Beat cream cheese and egg with medium bowl until fluffy. Beat cream cheese mixture into peach mixture in medium bowl. Stir in pecans and pecans.
Press filling into prepared pie shell. Spread filling over pie. Sprinkle with sliced cinnamon apples. Chill overnight in refrigerator. Cut into 2 inch squares. Wrap cinnamon twists around bottom of pie. Cover with waxed paper or cotton.
Something Because My Table Was Low On • 12 Ground Licorice 1/2 tsp. hesitated co given how strong the scent was, but by the Fourth App Heat Dissolved It After Squeezing through sheaf into Oreos. Hubby cried Ja/ lol
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