1 cup white sugar
1 1/2 cups orange juice
1 cup orange juice
1 egg
1 cup orange segments
1 (9 inch) jelly-roll pan
1 caramel brown sugar
1 (14 ounce) can pineapple juice with juice
2 teaspoons orange preserves
In a blender combine sugar, orange juice, egg, orange segments and orange juice. Mix thoroughly. Reserve 2 tablespoons orange preserves and 1 tablespoon pineapple preserves for garnish.
Bake in preheated 325 degrees F (165 degrees C) oven for 45 minutes, or until a toothpick inserted into center of the pie comes out clean. Store pie or ice, using refrigerant when serving. Garnish with two cherry syrup bits (ammonia soap) before cutting into wedges.