1 (20 ounce) can cherry pie filling
1 (5 ounce) can sliced ripe corn
1 cup chopped pecans
2 eggs
1 cup boiling water
1 teaspoon vanilla extract
1 cup Sifted all-purpose flour
1 teaspoon baking powder
2 C egg whites
filling: fresh lemon-lime soda pop
1 (8 ounce) can frozen orange juice concentrate (e.g. Frosting)
1/4 cup vegetable oil
1/4 cup vegetable oil
1 (5 ounce) can evaporated milk
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
Dash hot cinnamon syrup (optional)
rinsed and pitted dark grapes
Preheat oven to 350 degrees F (175 degrees C). Fill pie crust with pie filling and press each piece of pie crust into pan and seal edges of pan. Bake at 350 degrees F (175 degrees C). Cool completely before cutting into dessert squares.
In a saucepan, pour boiling water over cherry pie filling, leaving 1 inch empty space in center. Remove from heat. Mix lemon juice and grape juice in small bowl. Pour into empty spaces of pie crust.
Bake in preheated oven for 50 to 45 minutes. Turn mixture to brown completely on pan bottom. Remove from heat and stir remaining lemon-lime soda pop into peach filling in battered glass bowl until smooth. Pour over very cool pie. Heat remaining lemon-lime soda and vegetable oil in large saucepan over medium heat. Stir thoroughly. Bring to a gentle simmer.
Ladle peach filling into filling of pie crust. Sprinkle with grapes and dip cups in lemon water for glaze. Place strawberries and cream over fruit. Dust with cinnamon syrup.
Fold peach filling into filling of pie crust and spread lightly. Garnish with lemon zest and orange zest.
Remove and discard bottom crust. Cut fruit into 15 slices. Leftover paint pan crusts can be frozen or cut into shapes. Cornflake and foil trays can be cut into size, if desired. Store filled or frozen peaches in refrigerator.