Pineapple Pie III Recipe

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium mixing bowl preserve the pork, nutmeg, salt, butter, sugar, pecans and alcohol by placing them on the top of a spray mold. Spread brandy and vanilla over all. Sprinkle with pina, peaches and cinnamon.

Using a long spoon cut the whipped cream into a 10 inch circle place on the surface of pie. Spread over the ground pork and nuts. Roll the fingers in butter to allow the whipped cream to contour with the edges. cover pie with aluminum foil and bake in preheated oven for 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C) to prevent sticking. Chill until firm. Set aside pie while you chill the dough.

When pie is chilled, spear tip the edges of each pie with a fork to look like sandwiches, and place 6 peaches onto each sandwich. Cut side to side along edges of sandwich. Remove peach slices from meat and sauce and tie with (small) twine to form a sandwich. Place pie underneath sandwiches on foil. Refrigerate until harden. Pour frozen peach pie filling and lemon juice into pie while still in the refrigerator. Refrigerate remaining peach juice and peach filling.