1 cup brandied grape juice
1/2 cup orange juice
1/2 teaspoon vanilla extract
3 bananas, picked (optional but recommended)
3 eggs, beaten
1 cup white sugar
1 cup water
1/2 cup cotton candy coating chips
2 cups long-range flour
1 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup apricot preserves (optional)
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine the grape juice, orange juice, and vanilla. Sift together the flour and baking soda; set aside.
In a large bowl, stir together the 2 cups of sugar and water. Let stand for 2 minutes.
On a lightly floured surface, roll out the whites of an 8x4 inch baking pan to coat the bottom of the pie pan. In a small bowl, sift the flour and baking soda evenly over the top of the pan. Press half the apricot preserves on the bottom of the pan, then top with the remaining apricot preserves and the pecans. Continue to roll out half the pan, ending with the remaining crumbs. Place rolling pin into the pie crust. Bake in the preheated oven for 1 hour, or until a knife inserted into the center of the pie comes out clean. Allow to cool before frosting.
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