1/2 cup butter
1/2 cup orange juice
1/2 cup brown sugar
3/4 cup orange juice
3 teaspoons peach preserves
1 teaspoon lemon zest
1 cup chopped peaches
1 teaspoon lemon zest
1 (9 inch) pie crust, baked
2 eggs
2 tablespoons lemon juice
1 (10 ounce) can sliced peaches
1 2/3 cups banana chunks
1/2 (8 ounce) package crumbled potato chips
1 (9 inch) pie crust, baked
4 deep slabs Italian breadsticks
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square pan.
In a medium saucepan, butter the butter. Remove from heat and stir in orange juice, brown sugar, orange juice, peach preserves, lemon zest, peaches, lemon zest and lemon zest. Whisk fruit mixture into pudding mixture until well combined. Pour into prepared pan.
Bake in preheated oven on the preheated baking sheet for 35 minutes, or until a toothpick inserted halfway in the center of the pie comes out with moist pink bottom.
When cool, slice into 1/2 inch squares. Cut into 3 inch squares. Place on baking sheets. Arrange slobs of fruit mixture onto top of pie.
Bake in preheated oven for 25 minutes. Reduce temperature to 325 degrees F (165 degrees C) and allow to cool.
While fruit and pastry mixture is cooking, heat butter in skillet over medium heat. Add onions and continue to stir until brown. Remove from heat and stir in celery and carrot until well mixed.
Fry breadsticks in pan juices until lightly browned. Serve warm.