2 1/2 cups finely chopped onion
3 cups brown sugar
2 tablespoons margarine
3/4 cup lard
1 cup water
3 tablespoons olive oil
5 cloves garlic, minced
6 small fresh strawberries, sliced
1 large vanilla wafers
1 (3 ounce) package fresh basil leaves
1 1/2 cups sliced cranberries
2 cases lemon pepper
1/2 cup butter
1/4 cup orange juice
1/2 cup margarine
6 tablespoons lemon zest
2 tablespoons orange juice
1 (8 ounce) can crushed pineapple zest
2 eggs, beaten
1 (8 ounce) container sour cream
1 cup white sugar
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt brown sugar and margarine. Bring to a boil, then stir in lard. Reduce heat to low and cook 1 minute, stirring constantly. Add water and 2 tablespoons olive oil. Bring to a boil and add lemon juice and orange juice. Reduce heat to low and simmer, stirring constantly, for 2 minutes.
Stir berries into the mixture, and place into a medium bowl. Stir sage and lemon zest into the lemon juice mixture. Mix together, and pour into the pie crust. Sprinkle cranberries over crust.
Bake in preheated oven for 50 to 60 minutes, or until crust is golden brown. Let cool to room temperature.
In a large bowl, blend lemon juice and butter. Mix in crushed pineapple, strawberries, cream cheese, Orange Juice and margarine. Mix all together, pour mixture over pie. Chill for 1 hour.
In a small mixing bowl, blend sugar, pecans, lemon zest and orange juice. Spoon mixture over pie. Return pie to oven to a holding position, place on parchment or foil and refrigerate overnight.