Plum Pie II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lay up 12 sheets of plastic wrap. Make sure sealers are on tightly. Cut the plastic wrap, 1/4 inch thick. Push all the way through the plastic wrap to the edge of the pan.

Sift together the flour, 1 tablespoon water, lemon zest and strawberries. Press onto the bottom of the pan. Pour the egg yolks over the mixture in the pan. Tuck pieces of pastry into the seeds as they are deflated.

In a large bowl, combine the cake mix, flour, lemon zest and strawberries. Mix together well.

To assemble, place half of the strawberries on the bottom and half of the cake mix on top. Shape the egg whites into a V shape. Dust cherry fruit with flour mixture, one at a time. Spread filling evenly over strawberries. Place remaining strawberries on top and sprinkle with remaining lemon zest and sugar. Repeat with remaining strawberries. Cover and chill until serving.

To make lemon liqueur, stir together 2 quarts lemon-lime flavored lemonade, lemon zest and 1/2 lemon slices. Cover, and refrigerate until serving.

To make orange juice, combine juice, lemon liqueur, pineapple juice and orange juice. Pour into a chilled glass and garnish with remaining candied cherries.