Ingredients
Pie: 1 vanilla cookie prepared piecrust
2/3 of a 1.75 qt. tub of vanilla bean icecream, softened
1 cup flaked coconut
1 cup brandied fruit*
*Brandied fruit: 2 cups peeled and seeded oranges (6 small)
2 cups chopped fresh pineapple
2 cups pared and chopped pears (3 pears)
2 cups peeled and chopped fresh peaches (5 peaches)
2 cups halved maraschino cherries
2 1/2 cups sugar
2 1/2 cups brown sugar
2 tsp. cinnamon
1 pint apricot brandy
Preparation
Layer vanilla bean icecream 3/4 of the way up the piecrust. Smooth out with back of spoon. Sprinkle on 1/2 cup of the coconut. Layer rest of icecream on top of coconut, and mound it up. Smooth it out with a spoon again. Sprinkle on the rest of the coconut. Wrap with plastic wrap and freeze until firm ( about 2 hours). When ready to serve, thaw for several minutes (outside of refrigerator). Top with brandied fruit. Brandied fruit: Mix all fruits and sugars together, and let stand 3 hours. Add cinnamon and brandy. Let stand, loosely covered, up to 1 week, stirring once a day. After 1 week, if not using it right away-refrigerate it with the jar lid on. Makes 12 cups.
