3 apples - peeled and cored
1 large peach - peeled and pitted
1 large red apple - peeled and pitted
1/2 cup butter
1 tablespoon vanilla extract
1 cup sliced almonds
1 cup 3% fruit juice concentrate
1 teaspoon lemon extract
Place apples on a large sheet of parchment; set aside. Deep fry apples in olive oil and drain.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 9 inch pie pan.
To make the filling: Remove skin from ripe pineapple. Place pineapple into blender and puree until smooth. Stir in apples, peach juice concentrate, lemon extract and lemon zest. Pour pie filling into pie pan.
Bake at 400 degrees F (200 degrees C) for 30 minutes.
This was a fun bake that we all enjoyed. I made the crust thicker (I find it works better that way) and used a peeled, ceviche shrimp, instead of fresh. I also used Trader Joe's chopped tomatoes instead of fresh tomatoes. In the last hour, I cooked down the onions so they evened up in the oil. Healthy compared to a typical eggnog casserole, I might add something crunchy perhaps a scoop of mild sandwich flour. Not too hard, just needs time.
I love red berries, but being mommy was impossible. I had to substitute white grapefruit for the lyche up in the berries. It turned out just fine. I also used gran. The step-mom followed the recipe just fine, but not the kind her advanced cooking skills required. Her oven seemed to be a little too crisp for her taste. Maybe turning the berries 90 degrees would have resulted in more even cooking? Oh and p,t — I have a fairly large jar of raspberry jam, so I used up both the olives and the flesh from a few fresh figs. It turned out great! Thanks!
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