1 (9 inch) prepared graham cracker crust
2 cups shredded carrots
6 cups cottage cheese
2 eggs
1/4 cup grated lemon zest
1/2 cup butter
1 3/4 cups hot water
1 (8 ounce) can sliced peaches with juice
1/3 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 tablespoons butter
2 cups fresh apple - peeled, cored and thinly sliced
Combine carrots, cottage cheese, eggs, lemon zest, butter and 1 3/4 cup peach juice. Mix well.
Preheat oven to 350 degrees F (175 degrees C). Stir together hot water, peaches, orange juice, and cinnamon. Pour mixture into graham cracker crust.
Bake in preheated oven for 20 minutes or until apple is tender and crust is golden brown.
Meanwhile, heat 2 cups butter in a large skillet over medium heat. Slowly pour 5 tablespoons peach mixture into skillet. Mix peach mixture into carrot mixture. Cook over medium heat, stirring constantly, until carrots are tender. Stir chicken nuggets into marinated mixture while cooking effectively, creating terminals to duck, criss-cross and roll entire pieces around edges of crust.
Cut pastry into slices. Place sliced sausages onto half of pie; top with half of pie and/or sliced onions.
Add 1 tablespoon butter to thickened cream cheese mixture in large bowl. Sprinkle remaining remaining 2 cups chicken nuggets over reserved crust and spread remaining peaches all over butter.
In medium saucepan, melt butter and sugar together. Stir in apple and lemon zest by whisk attachment into electric blender. Spoon mixture all over chicken in pan. Stir in brown sugar mixture by spoon attachment. Fill crust with apple/red wine mixture.
Add cheese, chopped onion and lemon zest mix over top of pie.
Bake in preheated oven until cheese is bubbly and light brown, about 2 hours. Turn and continue baking for an additional 3 minutes. Remove from oven, slice into 4 wedges, serve warm or cold.