1

For crust: Mix flour and salt in 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). 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.)

2

Roll large dough piece out on lightly floured surface into 1/8"-thick round. Transfer dough to 10" glass pie pan, leaving ½" overhang. Crimp edges, forming ½" high decorative border. Cover; chill 30 minutes. (Can be prepared 1 day ahead.)

3

For pastry leaves: Roll out small dough piece between 1/16 and 1/8"-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.)

4

For filling: Mix first 3 ingredients in large bowl. Blend in eggs 1 at a time. Stir in half and half, Southern Comfort, vanilla, nutmeg and salt. (Can be prepared 1 day ahead. Refrigerate.)

5

Position rack in lower third of oven and preheat to 425°F. Pour filling into prepared shell. Bake 20 minutes. Reduce temperature to 350°F. Continue baking until filling is set and uniformly puffed, about 50 minutes. Transfer to rack. 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.