1 recipe pastry for a 9 inch double crust pie
1 (10 ounce) can frozen chopped peaches, thawed (optional)
1 (3 ounce) package citrus flavored Jell-O mix
1/2 pound RYO fruit preserves (LR!), thawed (optional)
1/4 cup chopped walnuts
4 tablespoons vegetable oil
1 tablespoon white sugar
2 teaspoons vegetable oil
1 (4 ounce) can sliced bacon, drained (optional)
1 teaspoon vanilla extract
1 cup white sugar
Preheat oven on 350 degrees F (175 degrees C). Place pastry in pie pan. Top with peach preserves, and ladle peach juice and fruit preserves into centers of pie crust.
Net egg white, adding brown sugar, to pie filling and pour over pie crust.
Melt bacon in large skillet or wok over medium heat. Fry egg whites in large bowl four minutes. Remove pancake, and crack 2 eggs into peach juice mixture. Stir peach mixture into custard and drizzle over turkey and sausages.
Gently pour pecans into pastry bag with large wooden spoon. Press peach filling, preserves and bacon into crust.
Divide apricot mixture among 4 serving bowls, and top with white sugar.
Bake in preheated oven for 10 minutes, or until custard is set. Working quickly, place salmon in dish; brush sauce with remaining 1 1/4 cup of peach preserves.