1 cup butter
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup packed brown sugar
1 cup chopped pecans
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 eggs
1 (14 ounce) can evaporated milk
1 (8 ounce) can cherry pie filling
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 tablespoons brown sugar for decoration
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place butter in the top of a 9 inch pie crust. Using a 2 inch spoon, mix together the flour, baking soda and brown sugar. Mix in the pecans, pecans and lemon juice. Shape mixture into a pastry, fold in cherries. Spread evenly over pie.
Bake in preheated oven for about 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely and frost with jelly.
To make the glaze: In a cup, blend 1/2 cup of lemon juice, lemon zest and brown sugar until smooth. Blend in 1/2 cup pecans and lemon pie filling. Add 1/2 cup lemon glaze to peach filling, half and half, marshmallows and pecans. Fill and frost with lemon glaze.