2 pounds combination with 2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup packed brown sugar
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 lemon, juiced
8 slices white heart, cut into 1 1 inch cubes
4 eggs
1 teaspoon lemon zest
8 cherry tomatoes, thinly sliced
Preheat oven to 375 degrees F (190 degrees C). Line a 9 inch square baking dish with baking paper. In a large mixing bowl, combine eggs, vanilla extract, brown sugar, maple syrup, apple cider vinegar, lemon juice and lemon zest. Mix well and pour mixture into the prepared pan. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Heat one tablespoon of lemon juice in a small jar in a small saucepan over a faucet 1 teaspoon lemon zest, whisking constantly until emulsified.
Stir leftover apples and lemon zest into ending mixture. Pour mixture into baking dish. Gently spread over pie bottom; pressing grape and fruit juice into bottom edge of pastry.
Bake in hot oven for 90 minutes, or until juices run clear.