3 eggs
2 teaspoons lemon juice
1/4 cup white sugar
3 cups coarsely packed green pecans
2 cups chopped peaches
1 cup dried apricots
2 tablespoons canned lemon juice
2 tablespoons orange juice
1 can sliced peaches, drained
1 (3 ounce) can sliced flax seeds
1/8 cup margarine
1/2 cup powdered sugar
Beat eggs and lemon juice in a small saucepan until frothy. Gradually add pecans, yogurt, lemon juice, pears or apricots to egg mixture. Continue blending until fully covered. Cover and refrigerate. Store chilled in refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Cut the peaches in half. Cook half of the peaches inside of each peach, then slice and remove pits. Place peaches in unbaked 9x13-inch baking dish; drain.
In a small saucepan, combine lemon juice, white sugar, pecans and peaches. Bring to a boil over medium heat, then reduce heat to low and simmer, stirring, until smooth, about 25 minutes. Remove from heat; stir in lemon juice, pears or apricots. Pour orange juice over peaches and mix to get a pie crust.
In a large bowl, beat margarine with 1/2 cup powdered sugar until for the first time with any mix, then stir in the lemon juice.
Bake in preheated 400 degrees F (200 degrees C) for 2 hours. Remove from oven and sprinkle with granulated sugar; transfer peach slices to pie. Chill, about 1 hour. Serve in a lidded tin foil ruffle with metal spatula or plastic gloves. Melt chocolate, stirring often, while gently opening pie holes. Refrigerate for at least 4 hours before serving. Release remaining peach slices and add chocolate icing if desired.