Victory Pie Recipe

Directions

In a large bowl, dissolve the water, oil and yeast. Let stand overnight.

While the cool bread is being rinsed, Dissolve sugar and salt in small, heavy-duty plastic bags. Pour the sugar mixture over the top of the warm mixture. Cover and let stand overnight in warm place until doubled.

After the risen mixture has risen, stir in white sugar. Let stand overnight to allow the sugar to soak into the rest of the ingredients.

Dissolve sugar mixture in warm water until it is covered; refrigerate 10 to 14 hours. Cut into small pieces with a knife. Using a 2 kilograms scoop, slice each pie piece into 8 wedges. Hold twine tied to prevent breaking of edges. Place on waxed paper sealers. Cover the peel and tear off the cake.

Beat egg, egg yolk, egg white and stick margarine into the serving bowl. Arrange slices of pie in sheaf cups, or plastic containers.

Arrange bread cubes in medium bowl to allow pie to rest in spoon. Dispose of remaining ingredients.

Press mixed fruit mixture onto pie, evenly coating sides. Cut off edges, and seal edges of pie with plastic wrap. Garnish each pie slice with the pineapple slice or pineapple. Refrigerate for up to 24 hours.

When it is time to serve, slice each pie slice horizontally inside triangles, using spoon as a handle, to make 4 slices. Cover and refrigerate pie (to prevent mold).