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Preheat oven to 375°F. Cream butter, add sugars and salt; cream thoroughly. Add eggs one at a time, beating well after each addition. Stir in vanilla, flour, cream, and pecans. For glaze, blend brandy and preserves until liquefied. Paint the piecrust with apricot glaze. Spoon in filling and bake 40 - 50 minutes or until knife inserted halfway between edge and middle of filling comes out clean. Don't overbake.

Anne Jeffreys - Thomas Jefferson's Chess Pie