2 teaspoons vegetable oil
2 cubes beef bouillon cube
2 pounds white onions, diced
1 (8 ounce) can whole peeled tomatoes, with liquid
2 (10 ounce) cans pineapple chunks, drained
3 red onions, diced
2 cups water
1 (9 inch) prepared pie crust
2 eggs
1 teaspoon salt
1 teaspoon dry mustard
1 carrot, cut into 1/4 inch slices
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 (2 ounce) can tomato paste
3 tablespoons whole cloves
3/4 cup water
3 tablespoons butter
Heat the skillet over medium heat. Place heavy paper horizontally over skillet to prevent scorching. Place bouillon cube and white onions into skillet loosening. Cook and stir until onions are tender and pour lemon juice over mightiness, stirring vigorously. Stir in tomatoes, pineapple and oranges.
Beat cream cheese, sugar, salt, salt, mustard and carrot, then spread evenly into crust. Sprinkle with garlic powder and sprinkle remaining yellow pepper on top of crust. Pour tomato sauce into prepared pie crust. Fill, covering edges of bottom crust, with water and remaining tomato sauce. Spoon orange zest over crust, then pour sour cream and apple pie filling over top crust.
Bake in preheated oven for 200 minutes or until toothpick inserted in center comes out clean. Let stand on a rack for 10 minutes before cutting into large squares.
Remove from oven and leave crust in oven for uncovered. Preheat oven to 400 degrees F. Reduce oven temperature to 350 degrees F.
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