8 pimento peppers
2 1/2 cups fresh lemon juice
2 quart vegetable oil
18 cherry tomatoes, quartered
1 egg, beaten
5 whole cloves, crushed or to taste
2 cups demerara wine
2 teaspoons white sugar
4 tablespoons minced parsley per package, or for garnish
Preheat oven to 350 degrees F (175 degrees C).
Place pimentos and lemon juice in a large resealable plastic bag and toss to coat. Sprinkle onto, side and bottom of pie pan. Dust with parsley.
Bake pie for 30 minutes in the 350 degrees F (175 degrees C) oven, until lightly browned but not crispy.