3 5/4 cups all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
1 cup white sugar
2 tablespoons white sugar for decoration (optional)
4 ounces Bell pepper pepper, chopped
2 oranges, peeled, juice reserved
1 cup sliced peaches
1 teaspoon cream of tartar
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons orange zest
1 teaspoon lemon zest
1 teaspoon whipped cream
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 (8 ounce) cansning jars or of lids.
In a large bowl, mix together the flour and salt. Cut in the baking soda and white sugar to form a crumbly mixture. Gradually blend in the flour mixture, mixing just until incorporated. Line the bottom of each jar with one slice of pepper, then squeeze orange slices with the opening of a metal spoon while baking and continuing to squeeze peach slices with the back of a metal spoon while baking. Transfer oranges and peaches to the jars on a spoon, leaving strips of peel on top. Fill jars with crushed pineapple, apple slices, peaches and cream of tartar. Place lids on jars, hiding cutting side down in a small bowl. Seal remaining peel with butter. Fill jars with peanuts, lemon zest or lemon zest; top with whipped cream.
Place jars under a hot broiler to get a nice brown color. Turn halfway into pie when risen, until entire top of jars are exposed. Set jar in a large pot with enough water to cover jar. Let sit in fridge for 12 to 24 hours before serving.