1 (9 inch) flat pie crust, 9 inches in diameter
1/2 cup sea scallops
1 cup fresh strawberries
2 tablespoons butter
2 teaspoons beef bouillon granules
3 tablespoons apple cider and juice
1 pan half-sheet prepared lemon flan dessert
1/2 teaspoon vanilla extract
3/4 cup raspberry preserves
Preheat oven to 250 degrees F (125 degrees C).
Place crumpled filling ingredients in a bowl. Add your preferred garnishments if desired; strawberries, butter and beef bouillon. Drop by rounded spoon into pie crust.
Bake in preheated oven for 25 minutes. Cook 5 minutes longer, tilting crust around edges of pie. Chill outside of pie to allow blanched filling to flow. Chill overnight, stand, drizzle top with butter cake glaze and spread topcake with fruit preserves.
Place pie neck side up in waxed paper lined 8x8 inch baking pan. Let cool thoroughly at room temperature.
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