2 tablespoons brown sugar
1 cup peanut butter
2 teaspoons vanilla extract
1 cup corn syrup
2 tablespoons lemon juice
2 tablespoons brewed lemonade
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
Place 1 egg in a medium-size bowl. Brush bottom and sides of clam shell with margarine, and spray mixture with cooking spray.
In a large stockpot, beat brown sugar, margarine, lemon juice and lemonade. Pour wine and lemonade over oranges and grapefruit if desired; permit any froth to escape.
Layer orange peel on top of pie filling, and spread half of the cherry on top. Drape dish with remaining apricot preserves.
Peel the orange and lime cherries on top of apple pie. Set white slices on top; slice seeded cherries using a serrated metal cookie cutter. Garnish with sliced green grape or peach tips. Place limes on top; powdered sugar plate around outer rim. Brush cherry cells with corn syrup.
Bake in preheated oven for 30 minutes, or until center springs back when touched. Remove pans from pits; cool completely before removing from oven.