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INGREDIENTS
Ingredients
- 3 cup all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1/2 cup unsalted butter
- 1 egg
- 5 tablespoon chilled apple juice
- 1 tablespoon apple cider vinegar
- 7 medium peaches peeled
- 1/4 cup pecan pieces
- 1/2 cup dark brown sugar
- 1/2 cup Stubbs Honey Pecan Bar-B-Q Sauce
- 2 tablespoon unsalted butter
- Juice of medium lemon
- 1/8 teaspoon lemon zest
- 2 tablespoon of starch
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground coriander
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon for dusting
INSTRUCTIONS
- 1 Place flour and salt in a large mixing bowl. Cut unsalted butter into cubes. Add butter and shortening to the flour. With your hands or a pastry knife, combine butter and shortening into the flour. It should combine with clumps being approximately the size of a marble. Next beat the egg and add to dough mixture. After the egg is combined add in apple cider vinegar and apple juice. The dough should be sticky but should not gum up your hands. Once completed, place dough in a Ziploc bag and let sit in the fridge for 1-2 hours.
- 2 Remove from fridge and let stand for 15 minutes. After letting stand, coat a counter top and rolling pin lightly with flour. Roll out until you have a sheet of dough approximately ¼” thick and circular in shape (approximately 16' in diameter). Reapply flour as necessary to your rolling pin. Move dough to a 9x13 cookie sheet. NOTE: If using store bought crusts, stack two on top of one another and use another to top.
- 3 Preheat oven to 375°F.
- 4 Place pie in the oven, and turn up heat to 425°F Cook for 15 minutes then reduce heat to 375°F. Cook for one hour. After one hour, remove from oven and brush with remaining ¼ cup Honey Pecan Bar-B-Q Sauce. Return to oven and let brown for an additional ten minutes. Remove from oven and let cool for 20 minutes before serving.
- 5 Cut into slices, top with your favorite ice cream and drizzle with Honey Pecan Bar-B-Q Sauce and
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
