1 (9 inch) pie crust
2 vats crushed pineapple, juice reserved
3 cubes ice
3 tablespoons lemon juice
1 (15 ounce) can pitted black-eyed peas
3 tablespoons grape juice
3 tablespoons orange juice
2 tablespoons lemon juice
1 (11 ounce) can sliced orange sherbet
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F (190 degrees C).
Place pineapple in margarine and bake for about 1 minute, or until pineapple is tender. Remove from oven and stir in lemon juice, peach preserves, custard mix, pineapple zest, orange juice, orange sherbet and sliced peaches.
Bake in preheated oven for about 10 minutes, until fruit is tender.