1/2 cup pecans 5 peaches 1/2 cup chopped dried pineapple 3/4 cup chopped fresh pineapple 1/2 tsp apple pie spice 1/2 tsp cinnamon 2/3 cup pitted soft dates 1 1/2 cup fresh berries for garnish 1 Almond-Pecan Pie Crust (see below) In a small bowl, cover pecans with water and soak for 8 to 12 hours. Drain and rinse. Set aside. Peel and halve peaches, reserving skin. Remove pit and thinly slice flesh. Set aside. In a food processor or blender, blend peach skin with pecans, dried and fresh pineapple, spices and dates. In pie shell, layer 1/2 of peach slices in a fanned spiral (I throw in). Evenly spread 1/2 of pineapple mixture over peach slices. Repeat with remaining peach slices and pineapple mixture. (I came out with three layers ending with peaches.) Garnish with fresh berries of your choice. Serve immediately or refrigerate and serve chilled.
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