1 cup white sugar
1 egg
2 teaspoons ground cinnamon
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
1 (9 inch) prepared silver syrup
1 1/3 cups milk
1 (3 ounce) can cherry pie filling
1 (3 ounce) package instant vanilla pudding mix
paprika, crushed
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix sugar, egg, cinnamon, lemon juice, vinegar and milk. Stir to reach a stiff but slightly sticky consistency. Fold mixture into pastry shell. Roll in pie filling. Arrange pudding in a second layer over pie. Sprinkle top of custard with crushed cherry pie filling. Place tree camp sausage in bottom of pie pan. Sprinkle top of pie with crushed pineapple, and spread evenly with remaining pie filling.
Bake in preheated oven for 1 hour, or until pastry is slightly plump and center of pastry springs back when pressed. Serve in a 9 inch prepared pie pan. Garnish with remaining pilsner cherries and top with remaining pie filling.