Garnish: Strawberry
1/2 cup light rum
1/2 cup apple cider vinegar
1 tablespoon white sugar
2 teaspoons lemon zest
1 cup white sugar
1 (8 ounce) package frozen mixed vegetables
2 teaspoons vanilla extract
1 (60 ounce) can sliced peaches, drained
1 (3.5 ounce) package instant lemon pie filling
4 eggs
2 eggs, beaten
1 teaspoon vanilla extract
1 (8 ounce) package instant frozen whipped topping
Preheat oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, vinegar, sugar, lemon peel, peaches, lemon pie filling, mixed veggies, and extractor into a large bowl. Stir together.
In a 9x9 inch serving bowl, spoon pita batter into one layer and place second layer in another. Layer first layer with peaches, whipped topping and egg. Cover with remaining pie filling.
Peel pie shell and slice into 8 wedges. Trim edges of pie to fit. Place pie shell snug into pie dish and press crust back together. Fold over filling as needed.
Bake in preheated oven for 45 minutes. Serve hot.
OK so maybe add bacon instead of potato. Then place potato in wire rack and crimp. Let cool about 45 minutes. When ready slice and serve.
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