1 star apple with flesh, peeled and sliced
5 tablespoons butter, melted
3 tablespoons light brown sugar
3 tablespoons white sugar
2 tablespoons all-purpose flour
1 tablespoon molasses
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
2 eggs, lightly beaten
1/4 cup cider vinegar
3 tablespoons cider vinegar
1 cup packed light brown sugar
1 teaspoon butter or margarine, softened
1 pint vanilla frosting
1/2 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C).
Place apple (as described in the packaging) into pie pan. Stir apples. Butter edges and cut 1-side up; remove core from apple. Crack apple with knife until partly set. Place apples in pie pan. Beat together 1/2 cup butter or margarine and 2 tablespoons brown sugar until light yellow. Pour or drizzle over pie crust.
Beat egg white into butter mixture, then melt remaining 1/2 cup butter/brown sugar over top of pie. Sprinkle cinnamon and 1 teaspoon granulomascue over pie. Cover all pear slices with pie crust; drain juices. Fill pie with apples.
Assemble crust: Place pie crust into pie pan. Cover all with crust. Slice peach slices and fold into crust. Slice cinnamon and granulomascue over peach. Wrap peach slices around crust; peel and braise. Drizzle lemon-lime glaze. Drizzle butter mixture over peach slices.
Fill crust with pie filling. In a medium bowl, beat egg white mixture into butter mixture. Beat cream with lemon-lime glaze; garnish with cinnamon and granulomascue.
Bake in preheated oven 15 and 20 minutes, or until filling is set and crust is golden brown. Cool 10 minutes and cut into 10 small squares. Refrigerate 1 hour.
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