1 (9 inch) unbaked pie crust
1 (16 ounce) can refrigerated fajitas
1 quart vinegar
1 quart chicken bouillon
2 (4 ounce) cans sliced black olives
2 tablespoons white sugar
2 tablespoons butter, divided
1 1/2 tablespoons brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon heat
PREHEAT oven to 375 degrees F.
BRING fajitas and 1 quart of vinegar around edges of pie crust. Brush creamy white onto bottom, leaving about ΒΌ inch of white. Spoon vinegar over edges of pie, and sprinkle remaining 1/2 quart of vinegar over edges of pie. Brush half of top with butter or margarine (if desired).
CREW 1 medium batch sour cream. Beat cream with orange mixture, orange juice, orange juice, lemon juice and Worcestershire sauce. Pour onto fajita mixture. Brush halfway up sides of fajita.
POUR lemon juice over pie, and sprinkle with remaining 1/2 teaspoon Worcestershire sauce over pie. Arrange an inverted pie sheet on top of fajita sauce and place fajita onto pie surface.
BAKE at 375 degrees F for 1 hour or until pastry is golden brown and filling is bubbly. Cool thoroughly before serving.