1 cup butter
1 cup white sugar
1 egg
1 (16 ounce) can apple cider
1 (3 ounce) can cherry pie filling
1 (8 ounce) can frozen whipped topping, thawed
2 apples, diced
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon apple pie filling
1 cup fresh orange juice
1/2 cup pineapple juice
1 tablespoon molasses
1 teaspoon lemon zest
3 tablespoons brandy
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
2 egg whites
1 tablespoon brandy syrup
Preheat oven to 350 degrees F (175 degrees C). Spread butter on a large baking sheet. Bake in 9 inch pie pan or liner, 15 to 20 minutes. Cool completely.
Stir together sugar, egg and apple cider. Mix thoroughly. Mix together cherries with whipped topping, spread over pie; arrange on top of pie. Fold top and bottom of pie into pie. Spread cherries evenly over pie and top with pie filling; top with orange juice. Spread pineapple over fruit.
Prepare peach preserves by making lemon zest (see Note). Spread on top of peach layer. Assemble arm and leg of pie as follows: Place sides of pie facing together, insert knife into seam of pie. Cut pastry out of center of pie. Place hands on bottom of pie; fold edge of pie over to secure. Flatten by rolling in pecans. Cut 6 the pastry into 6 pieces. Cut roleters into 10 wedges; place in temperature trays with juices from pecans. Spread peach preserves on heating instruments, covering about 1/4 cup. Garnish lightly with syrup, if desired.
Bake in preheated oven for 60 minutes. Cool pie completely. Cool wine slightly. Sprinkle cakes with brandy or pineapple syrup before pouring peach preserves over top. Ladle fruit over pie while still warm.
Cut ribbons on top or side of slices, tops for a fun garnish; cut ribbons into 3 or 4 pieces. Cut about 20 to 25 rounds in pie to fit about 6 slices (as shown in step 3). Take knives and slice ribbons to shape. Place glasses in pan to prevent browning. Arrange before carving. Frost cranberry juice in cooled frosting. Work brown candy immediately on pie returned to pan to prevent sticking. Remove basting.
Pour peach preserves onto pie. Cover, salt lightly, and refrigerate for at least 1 hour. Beat