2 tablespoons butter
1 tablespoon sprinkling sugar
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1 cup split peaches, pitted and sliced
3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 dash hot water
2 tablespoons lemon juice
1/2 cup applesauce
1 1/2 cups pumpkin puree
4 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and brown sugar together. Beat in brown sugar and vanilla, then beat in peaches and orange zests. Beat in lemon zest. Stir all together to form a spreadable mixture.
In a medium saucepan, melt butter and sugar mixture over medium heat. Stir together eggs, water and orange zest. Bring mixture to a boil, then pour into pie crust.
Bake in preheated oven for 30 minutes, or until filling is bubbly and crust is golden brown.
Spread lemon jam over crust and sprinkle pumpkin on top. Top with almonds. Arrange peaches on top and drizzle apple jam over peach slices.