2 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking powder
2 cups apples
1 pound raisins
2 cups chopped and pruned apples
1 onion
2 teaspoons curry
1 cup margarine, melted
2 tablespoons milk
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder, baking soda and baking powder; set aside.
In a medium bowl, thoroughly brown the apples. Mix together the sugar, raisins, apples and onion and set aside.
Stir the melted margarine, milk, apple cider vinegar, lemon juice and lemon zest into the flour mixture. Mix well, then slowly add to the browned fruit. Mix well and pour mixture into cookie sheet.
Bake and cool in skin-on-metal shells for 40 minutes. After the crust has cooled completely, apply top crust with cream cheese and lemon cream filling mixture just before decorating with white icing.
In the small of the middle, place a layer of pie filling on top of apple layer. Arrange fruit on top of filling and sprinkle as desired.
In a small saucepan over medium heat, combine margarine, milk, apple cider vinegar, lemon juice and lemon zest; mix well.
Cut filling into 2 inches squares. Brush sliced side to side with lemon cream mixture lest the filling burn. Add cone of apples with fruit slivers or fillers and use to cover the outside of the apple pie.
Beat together the margarine, 1 cup of milk, margarine, banana and disc of apples until smooth, then transfer to pie filling layer. Return to a generous height over filling. Garnish with apples.
In the small of the middle, place desired fruit sliver in center vertically. Dot with lemon cream mixture. Drop desired fruit sliver over apples leaving about 1 x 2 inches of space between apples. Press apple sliver aside. Stir apple filling mixture into filled fruit sliver. Fill hole with moonshine or lemon wedge or lemon juice. (For ultra spectacular pizzas, substitute lemon flavored sherbet.) Place fruit sliver in middle of each apple pie to form crust. Frost edges of pie with cake frosting while in oven; glaze with lemon filling.
Bake 25 to 35 minutes in the preheated oven. Allow to cool completely. Pour lemon filling over pie and serve with lemon cherry or apple pie glaze, lemon sherbet glaze, lemon sherbet glaze and lemon raspberry drop spatters.