6 egg whites
2 tablespoons white sugar
3 tablespoons lemon juice
2 tablespoons lemon zest
1 cup milk
4 teaspoons lemon extract
2 cups diced peaches
3 (15 ounce) cans cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
4 cups sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites with lemon juice and lemon zest. Mix in lemon juice and lemon zest until thoroughly blended. Fold peach mixture into lemon mixture; spread evenly into ovenproof pie crust.
Pour lemon juice over peach filling in crust. Spread whipped topping in center of pie.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of pie comes out clean. Remove pie from oven, place on wire rack, and let cool. Cool completely. Garnish with peaches and fruit. Chill before serving.