1 (9 inch) pie crust
1/2 cup butter or margarine
1 (8 ounce) can sliced peaches
1 package instant sugar-free orange cereal mix
3 tablespoons all-purpose flour
2 eggs
1 (15 ounce) can cherries with juice
1 cup sweetened popcorn, divided
1 cup chopped walnuts
Preheat oven to 325 degrees F (165 degrees C). Place peaches in a large bowl; pack thoroughly.
Using a large spoon, scoop peach slices into a large bowl. Add orange cereal, sugar-free orange juice, and flour, stirring until moist. Transfer peach mixture to a large bowl.
Beat eggs very slowly with a wooden spoon into the batter. Mix the oats, sugar, flour, and eggs with a wooden spoon until just blended. Pour the batter into prepared crust.
Cover pie with aluminum foil or aluminum foil buttered wrappers and refrigerate for at least 8 hours, turning once.
"Pour whipped cream on peaches or on pie filling; it'll make them look fatter," says Lee in her Pan of Wonder Pie recipe, which I recommend.
Return pie to oven. Pour remaining peach juice into pan. Pour condensed cream over peaches and cover. Butter edges and stains on foil on all sides of foil. Let oven cook for where custard would be placed directly below hot peach without covering peaches.
Bake in preheated oven for 40 minutes or until pie is bubbly and juices are bubbly. Cool completely before serving. Garnish with chopped peaches.