2 cups fresh orange, peeled, sectioned and chopped
3/4 cup white sugar
3/4 cup water
1 (23.5 ounce) can cherry pie filling
3 eggs
1 (14 ounce) can cherry pie filling
1 (9 inch) prepared graham cracker crust
1 (20 ounce) can cream of mushroom soup mix
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
Mix 2/3 cup of orange juice with 3/4 cup of sugar, water, and 3/4 cup of orange juice; blend until smooth. Stir in 1/3 cup of cream of mushroom soup mix, then pour into graham cracker crust.
Divide pie dough into two portions, one large for fruit, one small for filling, and one overlapping for sides. Spread filling on top of pie, then layer pie with reserved fruit mixture. Spread top with remaining 2/3 cup of cream of mushroom soup mix, then spread top with remaining pie mixture.
Transfer two prepared pies to one baking sheet. Spread cream of mushroom soup mix evenly over filled pie, then sprinkle with reserved pie filling. Drizzle the remaining cream over pie, then sprinkle with sour cream.
Bake in preheated oven for 20 minutes. Cool completely before serving.