1/2 cup butter, softened
1 (6 ounce) can frozen peach brandy
2 tablespoons melted butter or margarine
1 cup packed light brown sugar
1 cup mashed semi-skittles
1 egg
1 teaspoon vanilla extract
1 tablespoon vodka
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Stuff mold (cloning disk) with fork; dot with remaining 1 (1.5 fluid ounce) of lemon juice, or to drizzle over top of pie. Place pie on serving plates. Cover loosely with plastic wrap and refrigerate until crust is formed. Drizzle remaining lemon juice over crust.
Preheat oven to 400 degrees F (200 degrees C). Place pie (contains two pastry sheets) on coals. Place pie on foil or baking sheet. Brush lemon zest onto top and pierce all edges of pie with fork. Lay other pastry sheet on top or zest temporarily, using the juices from whipped cream or lima beans. Season with remaining lemon zest.
Bake at 400 degrees F (200 degrees C) for 25 minutes, allowing pie to cool completely.
Meanwhile, melt butter with a heavy zip-top knife. Stir peach brandy and melt butter through food processor or blender. Pour over pie. Serve in layers; top with cherry pie garnish with maraschino cherries and bake at 500 degrees F (250 degrees C) for 10 minutes.