1 1/2 cups apple pie filling
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 cup white sugar
1 egg, lightly beaten
1 teaspoon lemon juice
2 tablespoons lemon zest
1 cup boiling water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup sliced peaches
1/4 cup white sugar for garnish
Place apple pie filling in the bottom of a 9 inch pie pan. Pour melted butter over filling, and sprinkle with pecans. Pour lemon juice over filling, and sprinkle with lemon zest. Fill crust with peach slices, pecans, walnuts and brown sugar. Bake at 375 degrees F for 8 minutes, or until filling is bubbly. Drizzle white sugar over filling, and garnish with pecans. Chill pie for at least 2 hours before serving. Garnish with pecans and pecans. Refrigerate peaches and pecans for 1 hour before serving. Chill remaining peach slices and pecans for as long as necessary. Serve at room temperature for garnish. Store remaining peach slices and pecans in refrigerator.