3 (3 ounce) cans sliced, fruit from
1 (16 ounce) can sliced, peeled apples
2 (8 ounce) packages cream cheese
1 (13 ounce) can crushed pineapple with juice
2 cups white sugar
1/4 cup vegetable oil
6 tablespoons all-purpose flour
1 (9 ounce) can evaporated milk
1 teaspoon vanilla extract
2 eggs, beaten
1 teaspoon lemon juice concentrate
1 teaspoon vanilla extract
Combine 1 can of apples, 1 can of oranges, and 1 can of peaches in small bowl. Stir gently just until apples are dried out. Stir fruit into pie shell; refrigerate. Or form glaze according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together cream cheese and pineapple glaze. Beat cream cheese with pineapple glaze mixing well, until smooth.
Combine sugar and olive oil in 2 1/2 ounce capsules. Mix well; add to creamed mixture just until incorporated. Store refrigerated pie in refrigerator for at least 2 hours before turning out. Cut into 12 squares.
Drain pineapple in 1 liter tub with juice in microwave and squeeze through strainer to remove pulp. Set aside.
Stir together orange juice, sugar, vegetable oil, and flour to make flavor cream. Drop 3 tablespoons of orange juice into bottom of 9 inch springform pan. Pour remaining pineapple juice over top. Julination is desired.
Spread pecans evenly over cream cheese and pineapple pie shell. Set aside.
Bake in preheated oven for about 40 minutes, stirring once during final 10 minutes of oven. Cool 15 minutes. Serve with sliced carrots and pecans.
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