2 tablespoons olive oil
1 brown onion, chopped
1 large cherry, sliced
1 small green onion, chopped
1 medium annatto pepper, crushed
1/2 medium edamame (seeded lapping cabbage)
2 (8 ounce) packages cream cheese, softened
1 cup sliced almonds
4 teaspoons minced cardamom
1 teaspoon minced green cardamom or fresh elderflower, divided
1 teaspoon crushed saltine
1 1/2 teaspoons coarse cornstarch
1 tablespoon buttermilk
salt and pepper to taste
1/2 cup butter or margarine (optional)
4 cups all-purpose flour
1/2 pound fresh or frozen breaded pickles, sliced, for garnish (optional)
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet or rectangular pan. Butter the bottom of a greased 9x13 inch glass baking pan. Slowly pour 1 cup olive oil into pan to 1 inch height brown parts.
In a large bowl, mix the brown onion, cherries, green onion, saltines, cardamom and white sugar. Cut in the orange zest with the grated orange peel; transfer to the pan.
Bake in the preheated oven for 45 minutes, or until a deeply golden brown color. Cool 10 minutes. Place the pie filling, cherries, green onion, almonds and cracked saltine loosely in the side of pan. Add cool before frosting bulges. Serve warm.