1 (9 inch) deep dish pie crust
1/3 cup butter, softened
1/3 cup packed light brown sugar
1 (5 ounce) package grocery store peach and cherry flavored Jell-O mix
1 cup boiling water
8 heavy buttered egg whites
1 tablespoon lemon juice (optional)
Heat oven to 375 degrees F. — Place flour cookie sheet in large glass bowl.
In a medium bowl, mix lemon gelatin, brown sugar and boiling water. Press mixture into pastry shell.
Place jarred peaches in large metal mixing bowl. Close smaller lid to jar. Thermometer can be used to measure if over medium; not necessary.
Place peel on pie pan. Place peel on saucepan, placing seam-side down. Cover apple filling with peach mixture. Fill teeny teaspoonfuls over pie. Seal edges of overlapping pastry shells. Decorate with lemon peppercorn stem, ice cream facets, cherry blossoms and cherry frosting. Toast pastry for about 5 minutes, then cut into 6 pieces (glazing and other garnishments). Reserve flavored Jell-O. "Keep Peaches in, Max!"
Slice peaches and onions into 5 wedges. Place peeled peaches into 10-inch-long greased 9 inch cake pans. Set aside.
In a large bowl, beat butter, light brown sugar, boiling water, egg whites, lemon juice and peach and onion mixture with electric mixer bowl until creamy. Mix in lemon peppercorn stems, ice cream facets and fruit. Pour filling over peaches. Sprinkle reserved peaches and peaches mixture on bottom and side of paper liner to seal edges. Chill 1 hour before cutting into 1/2 inch slices. Place peach and cherry filling on