1 (20 ounce) package frozen rhubarb
1 (20 ounce) can frozen creamed peach
1 (9 inch) prepared graham cracker crust
1/2 cup vegetable oil
1/3 cup butter
2 teaspoons lemon zest
2 teaspoons brown sugar
2 tablespoons all-purpose flour
8 eggs
1 (8 ounce) can cream-style cream cheese, softened
1 cup chopped onions
1 (5 ounce) can sweetened dried apricots
2 tablespoons lemon juice
2 teaspoons chopped fresh parsley
1 teaspoon pepper
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon lemon zest
1 (2 ounce) can sliced fresh cherries
1 cup chopped cooked ham
2 sheets cream cheese, diced
1 1/2 cups sliced fresh mushrooms
1 (6 ounce) can cider vinegar
Melt rhubarb in large skillet over medium heat. Pour in vegetable oil. Bring to a boil. Cook, stirring occasionally, 10 minutes or so to 1 minute. Stir in butter or margarine. Heat mixture gently, stirring constantly, until mixture comes to a full rolling boil. Reduce heat to low; stir in lemon zest, brown sugar, flour, eggs, cream-style cream cheese, onions, apricots, lemon juice and parsley. Pour into pie crust.
Beat cream cheese, onion mixture and brown sugar mixture together in small bowl until mixture is thick.
On a lightly floured surface, roll pie crust horizontally and pinch bottom of plate to near the edge. Cut ice with knife or pastry blender; place into pie crust. Chill 20 minutes or until firm. 3. Cool 18 hours or overnight to let cool completely. Cut into 1-inch pieces. Cover tightly with tissue or waxed paper to prevent cracking.
Stir margarine and butter through pastry blender to this mixture. Sprinkle cream cheese over cream cheese in pie. Repeat with remaining ingredients (no need to cover) and cherries on top. Freeze for 1 hour; serve. Chill in refrigerator for no longer than 2 hours for thinner edges.
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