1 (4 ounce) can diced tomatoes
1 (5.5 ounce) can tomato paste
1/2 (4.5 ounce) can chopped celery
1/2 (3.5 ounce) can chopped green beans
1/2 teaspoon salt
1 tablespoon white sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
2 cups butter, chilled
1 (14 ounce) can crushed pineapple, with juice (dry)
1/2 cup chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan bring 1 cup water to a boil, and immediately remove from heat. Place diced tomatoes in a bowl and reserve 2 tablespoons for later.
In a medium saucepan over medium heat, stir in tomato paste, celery, green beans and salt and ginger. While liquid is heating add peach and peach heart juice and heat through.
Remove from heat. In a small bowl spoon half of the water, baking chips and sugar into a small mixing bowl. Add the remaining egg mixture, and your choice of additions.
Pour mixture into pastry shell. Fold over the edge of pastry to enclose filling. Press outside of pastry shell tightly. Bake 15 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes.
Trim edges to fit on nine inch pie plate. Slice and serve.