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1
For Crust.
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2
Mix flour and salt in processor; cut in butter and shortening using on/off turns until mixture resembles coarse meal.
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3
With machine running, blend in water 1 tablespoon at a time until dough just starts to come together (do not form ball).
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4
Turn dough out onto lightly floured surface and gather together; cut off 1/4 of dough.
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5
Form each piece into a ball; flatten into discs.
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6
Wrap in plastic and refrigerate at least 30 minutes.
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7
Can be prepared 2 days ahead.
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8
Roll large dough piece out on lightly floured surface into 1/8-inch thickness.
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9
Transfer dough to 10-inch glass pie pan, leaving 1/2 inch overhang.
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10
Crimp edges, forming 1/2-inch-high decorative border.
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11
Cover and chill 30 minutes.
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12
Can be prepared 1 day ahead.
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13
For Pastry Leaves.
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14
Roll out small dough piece between 1/16 and 1/8-inch thick on lightly floured surface.
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15
Cut out leaves using leaf-shaped cookie cutter or small sharp knife.
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16
Transfer leaves to baking sheet using metal spatula; refrigerate 30 minutes.
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17
Can be prepared 1 day ahead.
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18
For filling.
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19
Mix first three ingredients in large bowl.
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20
Blend in eggs, 1 at a time.
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21
Stir in half and half, Southern Comfort, vanilla,nutmeg and salt.
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22
Can be prepared 1 day ahead. Cover and refrigerate.
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23
Position rack in lower third of oven and preheat to 425 degrees.
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24
Pour filling into prepared shell and bake 20 minutes.
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25
Reduce temperature to 350 degrees and continue baking until filling is set and uniformly puffed, about 50 minutes; transfer to rack.
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26
Brush glaze over leaves and bake until puffed and tops are golden brown, about 6 minutes.
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27
Transfer leaves to rack.
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28
Cool pie and leaves completely (pie will fall in center as it cools ).
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29
Can be prepared 8 hours ahead.
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30
Arrange pastry leaves atop pie before serving.
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31
Serve with a dollop of whipped cream, if desired or a scoop of rich vanilla ice cream with a little Southern Comfort drizzled over.
