1 (3 ounce) package instant apple pie filling
1 cup orange juice
3 tablespoons lemon juice
1 cup liqueur
4 slices Swiss chocolate, cut into 1 inch pieces
In a large glass or metal bowl, combine apples, vinegar, and lemon juice. Mix well. Pour over pie filling, stirring to coat well. Chill for 2 hours. Season with lemon juice and liqueur. Shape into 2 loaves. Place 1 loaf in pie dish. Refrigerate for 10 minutes. Serve more or less depending on desired shape of the pie.
Brush remaining apple juice with lemon juice. Line bottom of 12-inch pie pan with 1-inch pastry. Place apple slices about 1 inch apart on top of pie. Place side of pie edge down on foil. Butter edge of foil to keep chicken from falling out. Ribbon the edges with pastry to keep the pie from bubbling up too much. Refrigerate for at least 1 hour or until completely cooled.
Remove foil from pie. Fill pie with filling. Cover and chill.
Immediately before serving, sprinkle with remaining 1/4 cup of lemon juice and 1/8 cup butter/flour mixture. Place lid on pie box and refrigerate for 2 hours. Serve immediately.