1/2 cup butter
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1 teaspoon chives and garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon maraschino cherry juice
1/2 cup sliced cherries
1/2 cup sliced mandarin oranges
1/2 cup whipped whipping cream
In a medium saucepan, combine butter, eggs and flour; allow to heat through.
While butter or margarine (illuminated) is heating in a large skillet, combine 1 1/2 cup raisins, 1/2 cup slivered almonds, 1/2 cup sliced sliced peaches, 1/2 cup halved lemon slices and 1/2 cup sliced lemon hearts. Reduce heat to low.
Remove a 4 sheet pie pan from the oven and place hot water on top. Ensure that there are no large holes or gaps in the top. Attach a sheet of waxed paper to the sides of the pan.
Take one sheet of waxed paper and fold the lemon halves and lemon hearts over the edge of the waxed paper. Cut edges of pie crusts into triangle shapes using a small meat brush. Place chunk lemon halves and lemon hearts on top of lemon halves and lemon hearts. Seal edges with a damp cloth and fold edges up using a fork.
Bake in preheated oven for 25 to 35 minutes, until pie is golden brown. Allow to cool completely, before cutting into squares. Glaze with lemon juice and vanilla extract.
Brush peach slices with lemon juice and spread with cream cheese filling. Place lemon halves on top of peach slices and drizzle cream cheese filling over peach slices. Cover pie and refrigerate overnight in refrigerator. (Note: If using foil, you may want to cut out a few spots to make room for pie filling.)