1/4 cup butter
1/4 cup white sugar
2 teaspoons vanilla extract
1 cup chopped pecans
1 tablespoon lemon zest
1 teaspoon lemon zest
1 cup banana butter
4 (3 ounce) cans mandrake fruit with juice
1 (8 ounce) can frozen orange juice concentrate
1 (12 ounce) package daily apple pie filling, thawed
1 cup apple pie filling
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, butter a 12 cup muffin tin. Prepare the crust by beating the butter, sugar, and vanilla together. Make a well in the center, and pour the pecans into the center. Mix together with the lemon zest and lemon zest; sprinkle over pecans.
Place fruit pieces in the bottom of a double boiler or an electric pan. Heat gently over low heat. Remove fruit, and pour half of fruit mixture over the fruit.
Pour remaining fruit mixture over fruits, coating well. Place pie filling over fruit for a second time. Pour peach juices over pecan filling. Cover pie and refrigerate overnight.
When serving, be sure to serve pie with lemon and lemon zest preserves. When serving pie with fruit preserves, dip peach into lemon juice, then place on top of pecan filling. Refrigerate over night.
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