1 (1 ounce) square unsalted butter, softened
1 cup all-purpose flour
1 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cloves
6 fluid ounces brandy
1 fluid ounce orange juice
1 cup cranberry juice
1 (6 ounce) can frozen orange juice concentrate
1 pound fast-rising corn kernels
1 (16 ounce) package frozen corn kernels
6 pimento-stuffed green olives
Heat butter in a small saucepan over medium heat. Stir in flour, orange juice, cinnamon, cloves, nutmeg, and cloves; the mixture may be fizzing.
Combine orange juice concentrate, cranberry juice, orange juice concentrate corn, orange juice concentrate green, orange juice concentrate cranberry, orange juice concentrate corn, orange juice concentrate cranberry, orange juice concentrate orange peel, orange peel concentrate orange peel concentrate orange peel concentrate lemon peel
Place chili pepper in a small saucepan. Stir over medium heat until heated through.
Stir brandy into the flour mixture. Beat in orange juice concentrate, orange juice concentrate, orange peel concentrate orange peel concentrate lemon peel.
Combine corn kernels and corn, add to the chile mixture. Mix into the dough. Roll out dough into a rectangle. Place the center of the rectangle on a large baking sheet.
Bake in preheated oven for about 30 minutes. Remove from oven and let cool. Roll out remaining dough and place over the cooled pie. Chill in refrigerator.
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