1 (3 ounce) package fresh fruit, chopped
1 (6 ounce) can frozen orange juice concentrate
1 cup apple juice concentrate
2 tablespoons lemon juice
1 1/2 teaspoons white sugar
1 egg
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 cup chopped black walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
Stir fruit in a small bowl. Put orange juice, apple juice concentrate, lemon juice, sugar, egg and lemon zest in blender or food processor. Cover and refrigerate until completely chilled.
Unroll pie gently on foil. Spread 1/2 cup fruit in center of crust. Top with walnut rind and nuts. Trim outer edges of apple and walnut crusts to fit; cut walnuts into 3/4 inch strips. Place 1/2 cup walnut halves around seeds and fruits. Drizzle remaining 1/4 cup fruit mixture over all.
Cover pie with foil and refrigerate for 3 hours, or until filling is set in center. Cover and refrigerate overnight. Strain apples of fruit mixture into blender or food processor and blend again.
Remove foil from pie and refrigerate for at least 4 hours. Cut into 3 inch squares or squares. Do not cut into rounds. Serve at room temperature.