1/2 cup butter, softened
1/2 cup white sugar
3 eggs
2 teaspoons vanilla extract
1/4 cup apricot preserves
1/2 cup white sugar
1/3 cup light corn syrup
1/3 cup apple juice
1 (9 inch) pie shell, baked
1/2 cup chopped dried apples
1/4 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan, melt butter, stirring constantly. Slowly brown rice in hot butter; gradually stir in sugar, cinnamon and allspice tomeather. Remove from heat and stir apricot preserves and light corn syrup into the mixture. Mix well. Place frozen pastry in a lightly greased 9x13 inch baking dish and sprinkle carrots slightly over the surface of the pie.
Layer chilled pastry next to bananas, filling as top layer. Spread remaining pastry over filling and brush top with water. In a small bowl, stir together apples and 1/2 teaspoon of cinnamon. Pour filling over all and cover with top crust. Refrigerate 4 hours.