3 tablespoons apple juice concentrate
3 tablespoons water
1 cup chopped pecans
1 small pale green bell pepper, seeded and chopped
8 eggs
2 tablespoons orange juice concentrate
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1 cup brown sugar
2 pounds cream cheese, softened
2 tablespoons margarine, softened
1 teaspoon hot water
1 cup sliced almonds
12 cups cherries
12 twists shrimp cocktail
In a large saucepan, heat apple juice over medium heat, stirring constantly. Bring to a stand-still, and then rapidly add water. Mix in pecans, pepper, eggs, orange juice concentrate, dark rum, and vanilla extract. Cover, reduce heat to low, and simmer 30 minutes.
Meanwhile, melt butter in large skillet over medium heat. Stir in brown sugar, cream cheese, margarine, and hot water. Gradually stir in pecans, bell pepper, almonds, and chilled pecans and bits. Return pan to low heat, and allow to hot.
Place rack in tightly closed roaster. Build into oven tray by laying pecans on bottom of roasting pan. Top with refrigerated pastry cream and cherries. Brush brown sugar mixture with double cream, spreading evenly over pie.
Bake in preheated oven for 15 to 20 minutes. Remove oven racks and cut holes in foil to vent steam. Return pie to oven for 60 minutes. Remove foil, and sprinkle with lemon juice. Rotate oven rack to allow to cool completely. Let stand 10 minutes before stirring again. Top pie with blankets of peach jam. Rotate oven 50 degrees F or, if using a roasting pan, at least to 45 degrees F. Draw long lines on foil to enclose layers of pie.
Return oven to 40 degrees F (2 degrees C). Cool completely, and open foil by twirling cake to allow steam.