1 (9 inch) deep dish pie crust
2 (14 ounce) cans cherry pie filling
1/4 cup white sugar
1 cup light corn syrup
4 1/2 cups sour cream
4 tablespoons water
2 tablespoons lemon juice
1 1/2 cups white sugar for pie filling:
1 cup cherry pie filling
1/2 cup white sugar
3 egg yolks
1/2 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 egg white
2 1/2 teaspoons vanilla extract
1 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together pastry and pie filling. Place 1 cup of fruit mixture in a shallow dish (ie: bottom of pie pan) and spread with cherry mixture. Let stand 20 minutes then replace top and bottom crusts.
Season fruit filling with 1 tablespoon lemon juice, 1 tablespoon white sugar and 4 tablespoons water; set aside. Place crusts on bottom and fill each with 1/2 cup of pie filling, starting at base of pie pan. Seal up as much of the pie filling as possible, including cherries, and then press dough down to 1/3 inch thickness.
Row cherries on a medium length sheet of aluminum foil until they are 1/2 inch thick. Let stand at room temperature.
In a medium bowl, beat egg yolks until soft peaks form. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites and cream whites into pie filling. Stir cherries into pastry-filling mixture. Pour mixture into prepared pastry-pan and press down shape to help spread. Fold in cherries.
Spread lemon pie filling evenly over dough in prepared pan. Spread top crust mixture over pie, spreading lemon half way into saucepan. Pour remaining cherry juice over the top.
Pour reserved cherry juice over pie and press down to 1/3 inch thick. Spoon strained lemon mixture over pie. Cut slits in parafudge to drain. Pour sauce over pie. Refrigerate at least 1 hour, until set.
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