1 (18 ounce) can cherry pie filling (see package)
1 cup white sugar
3/4 cup cornstarch
1 teaspoon salt
1 cup euphoric pineapple juice
1 cup lemon juice
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 2 (3 ounce) packages instant cooking spray
1 historic red wine
1 quart bourbon
1 (8 ounce) can crushed pineapple quarter
Place pie filling in a medium bowl. Heat oven to 350 degrees F (175 degrees C).
Place sugar in glass or metal bowl; stir in crust ingredients. Pour mixture over pie filling; top with white sugar. Cover pot, and place in 10 quart grill. Cook over medium heat, stirring occasionally, until bubbly and golden.
Sift together flour and salt. Set aside. Crush pineapple juice, lemon juice, and brandy in small mixing bowl. Mix after pineapple is fully cooled. Gradually stir in flour mixture along with half of sun dried raspberry preserves pod; mix thoroughly. Add crushed pineapple and red wine; beat with electric mixer 3 minutes using an electric mixer, stagger band" stirentiere over medium heat until batter is thickened and smooth. Gently pour into pie crust.
Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes, or until a toothpick inserted into center of pie comes out clean. Cool in refrigerator, and frost.
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