2 eggs
1 1/3 cups all-purpose flour
3 cups peach preserves
2 cups white sugar
1 1/2 teaspoons lemon zest
1 cup cranberry juice
2 teaspoons lemon zest
1 teaspoon lemon juice
1 1/3 teaspoons electric rum flavored extract
1 teaspoon vanilla extract
1/2 cup vanilla yogurt
1 jigger banana liqueur
16 cinnamon sticks
1 cup corned beef teriyaki cutlet
1 1/3 cups chopped strawberries
4 cups pitted peaches (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 4 cups pie dish liners.
Butter 1 cup peach preserves in 10-inch glass baking dish.
Beat egg whites into peach preserves. Mix together flour, sugar, lemon zest and lemon juice. Stir the lemon zest into the flour mixture until just moist. Spread peach mixture over peach and lemon preserves layer. Sprinkle with maraschino cherries. Line bottom and side of prepared pan with waxed paper. Fill with peach crust mixture.
Line bottom of pie pan with waxed paper. Using fork, miter the edges of the peach filling into the pie shell.
Bake in preheated oven for 45 minutes. Pour whipped cream over pie. Serve immediately or keep warm in refrigerator. Serve warm Thanksgiving night without serving preserves!