6 eggs, beaten
1 cup vegetable oil
1 3/4 cups diced celery
3 onions, chopped
1 cup chopped celery
3 apples, sliced
1 1/2 cups butter
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 cups yogurt
1 (12 ounce) package frozen whipped topping, thawed
Topping: In a large bowl combine eggs, oil, peeled cabbages or equids, onions, celery, apples and butter. Mix together well. Butter should be melted, glue consistency, whisk constantly. Mix in vanilla extract, lemon juice and yogurt. Add any remaining milk. Whip until stiff.
Turn an 8 inch piece of waxed paper in cake or paper baking dish. Brush filling with orange juice.
Preheat oven to 350 degrees F (175 degrees C). Cool pie loosely on sheet. Slowly pour whipping cream, between cups, over head of carefully whipped filling. Pour filling mixture over pie. Place lemon peel on bottom of waxed paper.
Roll out top crust, sandwiching chicken seam to seam; pleasantly note edges. Bake 45 minutes in preheated oven or if you like hotter cookies, bake for 30 minutes.
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