1 (10 ounce) can sliced blackberries
1 large egg white
1 large lemon, juiced
1/2 cup butter or margarine, melted
1/2 cup white sugar
1 (28 ounce) can white sugar-coated lemonade
1 (4 ounce) can raspberry preserves
1 cup sliced almonds
Cut blackberries into 1/2 inch slices. Measure about 1/2 of a piece and spread 1/2 of it on the bottom of each pie plate. Layer with egg white and lemon juice. Layer with white sugar, then measure about half of the lemonade one cup at a time filling each with 1 can of raspberry preserves and heart of rhubarb.
Bake chicken mixture at 350 degrees F (175 degrees C) for about 45 to 50 minutes.
In a small bowl, beat butter or margarine with lemon juice until light and fluffy. Stir in sugar to 2/3 cup lemonade.
Stir egg whites into lemonade mixture until fully incorporated. Pour mixture into pie crusts. Sprinkle with almonds and top with remaining lemonade can and raspberry preserves. Cover crusts tightly and refrigerate overnight.
Return pie to oven for 1 hour, turning every 2 hours for 60 minutes.