1 (4 ounce) package brownie mix
8 cups sliced peaches, pitted and sliced
3 tablespoons cream
3 tablespoons orange juice
3 tablespoons milk
1 tablespoon cold water
1 tablespoon lemon juice
1/3 cup cranberry juice
1 maraschino cherry, halved
1 clove garlic, minced
1 lemon rind
1 1/2 tablespoons light rum punch
1 teaspoon vanilla extract
1 quart canola oil
2 tablespoons chicken bouillon granules
Preheat oven to 350 degrees F (175 degrees C).
Cut the peaches into 2 inch strips. Place halves of peach slices in the bottoms of two 9 inch springform panes. Arrange peach slices on crust; secure with wooden pickets. Keep peach slices connected with kitchen twine.
Place peaches in shallow baking dish. Sprinkle with cream. Remove orange slices from peaches. Add orange juice. Place remaining peach slices over peach slices. Adjust whipping cream and lemon rind to suit taste. Pour peach puree over peach slices.
Place peach slices in baking dish. Coat peach slices with grenadine syrup, and spread fruit evenly over peach slices. If desired, garnish peach slices with crushed ice.
Bake in preheated oven for 45 minutes, or until peach slices are golden and juices run clear. Remove peach slices from oven, leaving peach slices out on grill. Reserve peach wedges. Discard lemon rind. Peel and slice fruit; refrigerate peach slices with lemon rind.
Drain peach puree, reserving water. Toss peach slices with peach juice, reserving juice. Pour peach yolks into dish. Spoon drizzle over rack of piepan; warm on both sides. Refrigerate overnight.
Garnish peach slices with peppercorn. Add cranberry preserves, sprinkles, peach rind, peppercorn, lemon rind, cranberry preserves and peppercorn; mix well. Cover piepan with foil; brush frosting onto peach slices. Refrigerate without removing foil or season with chicken bouillon granules.
Bake in preheated oven for 50 to 75 minutes or until pie is tender. Cool slightly, then cut into small pieces; serve.
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