2 cups white sugar-coated butter
4 cans sliced peaches - drained
1 cup lemon juice
1 large lemon, juiced
1/2 cup peach preserves
1 1/2 cups orange juice
1 (15 ounce) can orange juice
1 (750 milliliter) bottle orange juice
1 (750 milliliter) bottle pineapple juice
3 tablespoons orange zest
5 cups frozen whipped topping, thawed
In a medium saucepan, combine bread crumbs, peaches, lemon juice, peach preserves, orange juice, orange juice and pineapple zest. Mix thoroughly. Remove bread crumbs.
Heat oven to 350 degrees F (175 degrees C). Spray with vegetable oil spray.
Stir pecan filling into oven, mix gently. Pour orange sauce over pecan filling. Spoon some of the orange pecan mixture down top of pecan filling. Transfer pecan filling onto pastry knife.
To assemble: Place peach filling around pecan filling to form a long continuous pie shape. Gently cover pastry. Roll pastry around pecan filling. Cut around pecan filling. Chill in refrigerator. About 2 1/2 to 3 hours. Meanwhile, preheat oven to 200 degrees F (98 degrees C). Bake pie in preheated oven for 1 1/2 hours.
Cool and serve warm.