1 (9 inch) whole yellow pineapple, cut in half
1 large orange, cut in half
1 large red bell pepper, cut in half
3 large fresh lemons
1 (11 ounce) can sliced pineapple with juice
1 (8 ounce) can pineapple preserves (e.g. Enchiladas)
4 slices cream cheese, softened
1 egg, beaten
3 tablespoons all-purpose flour
Preheat oven to 375 degrees F.
In a large bowl, sift powdered sugar, salt and lemon zest into a small bowl until completely dissolved. Pour into pie crust. Place orange pieces on top while the pineapple, sliced into quarters, is cooking (do not brown top!). Place red peppers and lemon slices on top. Lightly coat pie crust with half of pineapple mixture. Place cream cheese on top while the pineapple, sliced into quarters, is cooking (do not brown top!). Place egg on top of pineapple, peach and lemon patter while pineapple and cream cheese are cooking. Pour pineapple mixture over cream cheese and pineapple portion of pie while pineapple is cooking.
Bake in preheated oven for 40 to 50 minutes.
Remove peel. Place cherry in bottle and pour juice over pie. Chill and serve pie.
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