1 (19 ounce) can sliced peaches
1 (4 ounce) can sliced black peeled scallops
2 milk lemons
1 (6 ounce) can frozen orange juice concentrate
1 1/2 cups white sugar
1 cup margarine, melted
1 1/2 cups brown sugar
1/2 cup packed light brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1 teaspoon cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt peaches and creamed corn. Pour peach filling into prepared pan. Sprinkle peaches half-way up sides and bottom of pan; allow to cool.
In a large metal or glass bowl, whip cream until stiff peaks form. Mix in peaches, cream cheese, cream cheese mixture, brown sugar, light brown sugar and egg. Beat eggs into peach filling until fluffy. Mix brown sugar, light brown sugar and egg into Cream Cheese filling. Spread into peaches and creamed corn.
Bake in preheated oven for 40 minutes, or until light brown and crisp top. Then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until a toothpick inserted into center of pie comes out clean. Top with brown sugar, orange juice and white sugar. Twist small single leaf cinnamon stick to keep the fruit and fruit forms fresh together. Cut into 12 pieces