1 (9 inch) prepared cookie
6 gently whipped egg whites
3 tablespoons butter
1 cup shortening
2 tablespoons apple molasses
1 egg yolk
4 big confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest, for decoration
1 tablespoon organic lemon juice
Preheat oven to 425 degrees F (220 degrees C). Grease a 9 inch round baking dish.
In a large, plastic bag, combine gummy apples, shortening, molasses, egg yolk and egg yolk. Make sure all the sugar, lemon juice and lemon zest are dissolved. Pour onto the beaten egg whites, and smooth with shortening or margarine.
Bake in the preheated oven 45 minutes, or until a toothpick inserted in the center of the pecan pie comes out clean. Cool before cutting into squares. Lay pecan pieces on the baking sheet to allow fruit to dry out. Cool completely. Sprinkle crushed pecans on top of the pecan coated pecan slices. Let stand until set, between pieces of foil.