1/3 cup cold water
1/3 cup white sugar
1 cup sifted all-purpose flour
1 large ripe tomato - peeled, seeded and sliced
1 tablespoon butter
2 tablespoons margarine
1 (1 ounce) package instant lemon pudding mix
1 (5 ounce) can sliced peaches, drained
1 (16 ounce) can crushed pineapple with juice
1 recipe pastry for a 9 inch double crust pie
In a large saucepan, mix water, sugar, flour, tomato, butter, margarine, and pudding mix. Bring to a simmer; reduce heat to low. Whisk constantly until sugar has dissolved. Continue stirring until mixture thickens enough to coat the back of a metal spoon.
Place fruit slices in a small bowl. Pour about 1/2 of the marinated tomato mixture over fruit slices.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 25 minutes, or until fruit is tender and lightly browned. Remove fruit slices and cool slightly with grape leaves. Garnish with lime zest, lime zest, and peaches. Serve immediately.
I made this but left out the sour cream and added a lime. I also substituted frozen veggie strips for the white cheese. I think next time I'll double the garlic salt.
I was worried that the dressing would be too bland, but it was perfect. will definately be making it again
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