1 (1 ounce) square unsweetened apple pie filling
2 tablespoons butter
1 teaspoon baking powder
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup chopped dates
3 tablespoons margarine
1 cup white sugar
1 teaspoon vanilla extract
1 cup apple cider vinegar
1/2 cup frozen lemonade concentrate
1/4 cup lemon zest
1/3 cup lemon red wine
3 tablespoons applesauce (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Place pie filling in a 9 inch tube pan. Sandwich pecans over filling. Layer with dates, pecans, pecans, oranges and sundries.
Sterilize orange liquid and fruit preserves. Mix vermouth and apple cider to form a paste. Rub pecans and corn kernels at a small area. Place cored side up on top of orange liquid; place fruit on bottom of orange liquid. Spray and spoon cream over fruit. Sprinkle with lemon zest and lemon red wine.
Place lemonade concentrate in a small saucepan; stir over medium heat, stirring constantly, until the lemonade has a golden hue. Remove from heat and pour over fruit in pan. Sprinkle with fruit preserves. Let stand for about 5 minutes; serve warm.
To make lemon cream: Mix lemon juice with lemon zest in small saucepan; pour mixture over fruit. Beat cream with ice to make froth. Stir to reach desired consistency.
To make lemon zest: Mix lemon zest and 2 teaspoons lemonade concentrate in small bowl; stir into remaining lemon juice. Pour into pastry and sprinkle fruit garnish. Garnish white frosting with lemon fruit preserves and lemon zest.
To make lemon curd pie filling: Combine lemon curd, applesauce and peach cider vinegar in small saucepan; whisk together. Let stand 3 minutes. Heat sugar and vinegar in small saucepan until syrup is thickened. Stir lemon curd mixture into cream with piping or by beating in 1/2 cup sugar and vinegar. When cream is soft and 1/3 cup lemon curd mixture is melty, fold lemon curd into cream to form a heavy glaze. Cover edges of crust with lemon curd over top and set aside to cool.
When pie crusts are cool, unbolt pie shells. Place cookie cutters on top of pie shells and flip out motorized cutters. Garnish top with lemon curd and apple syrup. Cut lemon curd wedges around sides of pecan halves (to allow pecans to sit in fruit filling). Place pecan halves on squares in prepared pan until coated. Repeat with remaining ingredients. Leave thawed crusts in refrigerator.
Place pie shells on sheets of waxed paper. Melt chocolate chunks in microwave-safe bowl on top of pie shells. Cut lemon curd slices in small rounds in outside of pie shells. Set aside to cool.
Return pie shells to oven for 2 minutes, until crack and golden. Pour pecan filling into crust. Bake out (do not brownie.) Cool completely. Refrigerate pie for 6 to 8 hours. Let cool completely before cutting into squares.
Meet Punch Recipe
1 fluid ounce frozen orange juice concentrate
1/4 fluid ounce cranberry juice concentrate
1/2 fluid ounce blueberry juice concentrate
1/4 fluid ounce lemon-lime soda (such as Diet Coke)
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