1 1/2 quarts strawberries, sliced
2 quarts sliced bananas
1/2 cup sliced almonds
1/2 cup frozen blueberries
1/2 cup frozen mixed berries
1/2 cup frozen strawberries
1 cup frozen mixed berries
1/3 cup red wine
2 teaspoons lemon juice
2 quarts lemon zest
2 apples, peeled, cored and thinly sliced
1 pear, peeled and sliced
salt and pepper to taste
2 pounds maraschino cherries, sliced
Lightly grease a 5 quart casserole dish.
Preheat oven to 350 degrees F (175 degrees C).
Place a sheet of foil into the sheet of parchment, allowing the foil to cover the top and sides of the pie. Place the sliced fruit on one side of the foil.
For the thickener: Mix 1/3 cup lemon juice with 1/3 cup orange juice, cup lemon zest, 1 cup ice cream , and 1/3 cup strawberry juice in medium bowl.
For the cake: Beat together 1/2 cup lemon zest and 2 teaspoons lemon zest in medium bowl. Beat in 1 cup strawberry juice, 1 cup lemon zest, apple slices, pear slices, lemon slices and salt and pepper to taste. Spread over pie.
Bake pie in preheated oven for 1 hour. Remove foil. Bake an additional 30 minutes, or until juices from steaming rose to the top of the tart. Cool completely. Garnish with strawberries, apples, and lemon slices. Cover and chill pie in refrigerator.