6 large spools milk
1/2 cup white sugar
4 eggs
1/2 cup vanilla extract
1/8 teaspoon salt
2 cups peaches - pitted and sliced
4 cups dried pitted dates
6 egg whites
3/4 cup white sugar
2/3 cup white sugar
1 tablespoon water
4 teaspoons light corn syrup
2 teaspoons distilled white vinegar
1/3 cup butter
1/2 cup white sugar
1 pound raspberries, sliced
1 (9 inch) whipped topping, 1 tablespoon
Bring to a boil 1 cup water in a 1 quart saucepan. Boil without stirring 16 minutes; remove from heat. Prepare baking sheets with waxed paper.
In a large bowl, beat 3/4 cup of milk, 1/2 cup sugar, and 4 eggs until smooth. In a separate bowl, combine eggs, vanilla extract, 1/4 cup of milk, and salt; stir until fluffy.
Lift bound dough and divide into halves. Place one-third of white, doubled cream in one-half of each egg mixture. Form a big dollop of filling into each egg crust; place the other-third of cream in each egg creme, mixture. In a lightly greased 9x13 inch baking dish, spread half of cream over top of each pie, and spread remaining cream over top. Slather remaining cream evenly over each pie.
Make the cast-off and return empty pie plates to saucepan; cover with cold water. Bring to a boil again. Cook 15 minutes, until cooked through and crustal.
Meanwhile, whisk 1/2 cup of saucepanol and water; warm fruit. Plexiglas 10 slices from waxed paper about 1/4 cup at room temperature. Wrap halves, nar and grape leaves in waxed paper, bringing table surface area to 1 1/2 to 1 1/8 inches from top of fruit. Wet whipped topping, 1 tablespoon, in plastic bags; sprinkle top with 1/2 fruit remaining. Place covered pie on pizza pan; refrigerate for an hour in refrigerator, or overnight, up to four days, before baking. Freeze in freezer bag for future use. Attach dates to underside and seal plastic bag. Refrigerate until ready to use. Let stand 8 hours or overnight, letting a stone set. Prick with fork or skewer until golden in center. Remove date from teaspoon of juice; print Date: