Pumpkin Peanut Butter Pie

Instructions

1. Mix flour and salt in a food processor. Cut in butter and shortening using on/off turns until mixture resembles coarse meal. With machine running, blend in water, 1 tablespoon at a time until dough just starts to come together (do not form ball).
2. Turn dough out into lightly floured surface. Gather together. Cut off ¼ of dough. Form each piece into a ball; flatten into discs. Wrap in plastic and refrigerate at least 30 minutes. (Can be prepared 2 days ahead.)
3. Roll large dough piece out on lightly floured surface into ⅛ inch-thick round. Transfer dough to 10 inch glass pie pan, leaving ½ inch overhang. Crimp edges, forming ½ inch high decorative border. Cover; chill 30 minutes. (Can be prepared 1 day ahead.)
4. Roll out small dough piece between 1/16 and ⅛ inch-thick on lightly floured surface. Cut out leaves using leaf shaped cookie cutters. Transfer leaves to baking sheet using metal spatula. Refrigerate 30 minutes. (Can be prepared 1 day ahead.)
5. Position rack in lower third of oven and preheat to 425°F.
6. Mix first 3 ingredients in a large bowl. Blend in eggs 1 at a time. Stir in half and half, whiskey, vanilla, nutmeg and salt. (Can be prepared 1 day ahead. Refrigerate.)
7. Pour filling into prepared shell. Bake for 20 minutes. Reduce temperature to 350°F. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer to rack.
8. Brush glaze over pastry leaves. Bake until puffed and tops are golden brown, about 6 minutes. Transfer leaves to rack. Cool pie and pastry leaves completely. (Pie will fall in center as it cools.) (Can be prepared 8 hours ahead.) Arrange pastry leaves atop pie before serving.
9. Brush glaze over pastry leaves. Bake until puffed and tops are golden brown, about 6 minutes. Transfer leaves to rack.
10. Cool pie and pastry leaves completely. (Pie will fall in center as it cools.) (Can be prepared 8 hours ahead.) Arrange pastry leaves atop pie before serving.