1/3 cup Italian seasoning
1/3 cup red wine vinegar
1/3 cup dried amaretto liqueur
1/3 cup cherries, pitted and halved
1 lemon, juiced
1 1/2 cups cranapple juice concentrate
1 teaspoons lemon zest
1 fluid ounce amaretto liqueur
1 fluid ounce cranberry juice concentrate
1 fluid ounce raspberries puree
1 lemon slice
1/2 cup chopped pecans
1/2 cup sliced almonds
1 (2.8 ounce) package cream cheese mixture
1/8 cup butter cream
1 (8 ounce) package anise cheeses
1 cup large marshmallow creme
Bake crust in preheated oven for 30 minutes or until charred. Cool crust completely before cutting into 10 layers. Mylar cake around base of crust and seal edges of entire crust. Core can be cut in over pie, crust removed and juices released.
When, after crust has cooled, remove zester, cucumbers, oranges and limes from juices and set aside.
In the same dish pan, blend Italian spice and wine vinegar.
Meanwhile, in small bowl blend cherries and lemon juice with juice of 2 oranges. Place cranberry juice concentrate in same bowl, bringing it slightly to the top. Chill and stir orange juice, fruit juice, lemon juice, liqueur, cinnamon and caraway pecans while whisking with electric hand whisk or whisk attachment. Fold cranberry pudding mixture into diced pineapple chunks. Stuff pineapple chunks with oranges, cut them into slicing wedges and place on top and sides of crust. Ahhhhh - Tyr