6 (9 inch) pie crusts
1 (9 inch) prepared Jell-O
1 (6 ounce) can crushed pineapple with juice
1 cup crushed pineapple wedge, juice or jam
1/4 cup hot tea
1 cup whipping cream
1 teaspoon vanilla extract
2 teaspoons almond extract
Preheat oven to 350 degrees F (175 degrees C).
Cover pie crusts with muslin. Bake 15 minutes.
Remove muslin. Cool slightly, then remove jam.
Place pineapple slices in nonstick or glass or metal containers, and seal.
Line bottom of pie shell with two layers of pastry. Sprinkle pineapple with whipped cream and drizzle with hot tea. Roll edges to prevent them from splitting. Repeat with the crushed pineapple. Place second pineapple layer on top, filling seam to edge of pie pan. Press pineapple into pie shell. Pour filling into pastry-12 inch casserole dish. Bake in preheated oven for 60 minutes, until pie is tender. Prepare highballs as directed for pie crusts. Bake in preheated oven for 25 minutes, until plum is partially set. Repeat with remaining pineapple.
Roll pastry round in pie crusts and cut ends to fit. Place pie in pie crusts. Place whipped cream on top, filling seam to edge of pastry. Bake in preheated oven for 45 minutes, until filling is very puffy. Cool completely, then brush pie with apple cider and pineapple preserves. Cover pie with top of butter knife. Do not remove knife brand. Chill 10 minutes before serving.
I layed the slush on the bottom of the loaf , over easy easy peasy backing. followed directions. followed recipe.