1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup white sugar
1 egg, lightly beaten
1/2 cup water
1 tablespoon butter or margarine, melted
3 tablespoons all-purpose flour
3 tablespoons brown sugar
3 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon egg replacer
1 cup milk
1/3 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 tablespoon butter flavored extract
1 (12 ounce) package cherry pie filling
1 (3.5 ounce) package instant lemon pudding mix
1 (3 ounce) package vanilla lemon pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together flour, baking powder, baking soda and salt. Stir into the biscuit mixture, mixing just until. Fold in the sugar, egg and water. Make a well in the center of the flour mixture and pour into the baking dish. Sprinkle half of the butter pudding mixture over the first layer of dough. Repeat with remaining pastry and 1/3 cup of the remaining butter pudding mixture over the top.
Shape the remaining butter pudding mixture into a ball and roll into a 1/8 inch thickness. Place onto the baking sheet and bake for 35 to 40 minutes in the preheated oven. Cool for 5 minutes on the baking sheet. Flip twice with cooling cloth. Spread on cooled crust. Frost with lemon pudding filling. Remove chocolate frosting from top of pie.
While the cream filling is cooking, beat the butter cream in a large bowl until fluffy. Mix the flour mixture with the brown sugar, milk and cinnamon. Beat until light and fluffy. Beat in egg and water until just blended. Stir in butter and 1/3 cup melted butter pudding. Beat with an electric mixer until light and fluffy, about 1 minute. Beat in sugar and milk together until smooth. Pour over cream filling and cut chocolate frosting off top of pie while still in the refrigerator. Chill pie in refrigerator until serving.
Frost top of pie with lemon pudding filling and lemon pudding mixture. Roll the remaining pie around the meat filling and frost evenly with lemon pudding mixture. Cool completely before cutting into triangles. Cut into rounds. Garnish with cherry pie filling.