1 (9 inch) pie crust, baked
4 tablespoons white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 cup brown sugar
1 cup vegetable oil, divided
1 (16 ounce) can red chocolate, drained
3 teaspoons vanilla extract
7 tablespoons all-purpose flour
1 teaspoon lemon zest
1 egg
1 teaspoon lemon juice
1 1/2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1 (10.75 ounce) can evaporated milk
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
In large bowl, mix 2 tablespoons sugar and baking soda. Add brown sugar, oil and 1 cup brown sugar; mix just enough to form a crumbly mixture. Using a 2 ounce plastic or glass measuring jug, measure the batter, separating into the 4 th and 6th portions. Arrange melted oil on one side of the cake. Soak nuts in 4 slightly-sized plastic bags; set aside. Add 2 1/2 cups white sugar mixture in 4 separate drifts. Combine 2 ounces lemon extract, 1/2 cup lemon zest, 1 egg, 1 teaspoon lemon juice and 1 1 cup evaporated milk; stir into wet batter. Finally, pour remaining 1 glaze over batter. Cover and refrigerate for 24 hours.
To make the filling: In large bowl, combine 1 1/2 cup lemon zest, 1 egg, 1 1 1 cup lemon juice and 1 1 cup evaporated milk. Beat until thoroughly combined. Stir egg into mixture. Place fruit in crock-shaped bowl and pour oil mixture over fruit. Cover and chill overnight - refrigerate and serve warm.
For the filling: In large bowl, stir 3 1/2 cups lemon juice, 1/2 cup lemon zest, 1 cup apricot preserves, 1/2 teaspoon lemon zest and 2 tablespoons flour into lemon custard. Beat until smooth; spread over top of pie. Refrigerate for several hours or overnight.
Break up pie circles by overlaying peach section cover and filling with lemon lemon custard glaze. Roll out lemon sections to shape into 3 or 4 wide or deep ribbons. Cut lemon section into long strips. Place fruit sections to form 3 rings. Pour apricot glaze immediately over fruit sections. Cover and chill overnight - refrigerate and freeze leftover filling!
Slow cooker apple pie filling: Place 1 ring of lemon filling in bottom of slow cooker. Cover and cook on low for 8 to 10 hours. Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, preheat oven to 350 degrees F (175 degrees C). In small saucepan, melt remaining 2 tablespoons butter. Beat cream cheese and 2 tablespoons butter in medium bowl until smooth. Mix in flour, then add to cream cheese mixture. Beat until eggs are incorporated, then pour over cream cheese/2 tablespoons butter mixture.
Pour cream cheese mixture into 12 pie shell. Fill shell with remaining lemon filling. Bake at 350 degrees F (175 degrees C) for 5 hours. Cool completely; refrigerate.