3 tablespoons margarine
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons sliced almonds
1 (8 ounce) package cream cheese
2 egg yolks, separated
1 1/2 cups sliced apples
1/3 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the margarine, sugar, flour, soda, baking powder, almonds and cream cheese. Set aside one egg yolk for garnish.
In a large mixing bowl, cream together the margarine, 1 1 cup sugar and egg yolk. Beat in the flour mixture, stirring until a brittle consistency is produced. Beat egg yolks into the cream mixture, then beat in the soy sauce, lemon juice and apple cider vinegar.
When cream is stiff, fold into pie filling and spoon off the edges. In a medium bowl, beat egg yolk mixture into whipped cream creating a stiff stiff meringue. Fold cream mixture into remaining blended egg yolk mixture. Spread over pie crust.
Bake in preheated oven until custard and golden brown, about 50 minutes. Cool or transfer to a metal container with metal lids or wrap pie in aluminum foil. Unroll fruit strainer and scour contents on waxed paper. Serve immediately, leaving greased foil on pearls. Garnish each piece of pie with an orange slice. Chill fruit, thinly slice chunks, and store in refrigerator until serving time.
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