Red Pepper Pie II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small saucepan over medium heat, bring wine and vinegar to a boil. Remove from heat, and strain into two portions. Stir in oil and white sugar. Bring to a boil, stirring constantly, until mixture is thickened (1 to 2 minutes). Pour into a 9 inch pie dish.

Bake for 40 minutes in the preheated oven, stirring occasionally. Remove from oven, and brush with butter or margarine. When it's cool enough to touch, brush chocolate gelatin over the top of the pie. Use a pastry brush to spread the sugar mixture over the pie. Spoon the wine mixture over the pie. Let cool and stick in refrigerator. Assemble the pie using the elastic strips of plastic wrap. Remember to remove plastic wrap before cutting.

In a small bowl, whisk together eggs and 1 teaspoon lemon juice until smooth. Beat in white sugar and lemon juice. Stir in the wine mixture, and egg mixture. Roll the pastry out, and pinch edges to seal in the wine mixture. Press seams with the knife. Cut into squares.

Bake for 25 minutes in the preheated oven, or until the top is golden brown. Serve hot.