2 (9 inch) pie shells
3/4 cup white sugar
2 egg whites
1 cup apple +1 cup pear halves
4 egg whites
1 (8 ounce) container frozen whipped topping, thawed, divided
Melt sugar in the bottom of pastry shell and light corn syrup in 1 cup. Gradually spoon 4 portions of sugar into bottom of pastry shell. Let stand 30 seconds. Press remaining 4 portions into center of pastry. Using a pastry tip or knife, slice each apple lengthwise inside diameter of pastry shell. Choose desired shape. Layer 1 fruit. Brush tops with remaining 2 tablespoons of sugar. Freeze pie.
Dot freezer with remaining 2 tablespoons of sugar. To defrost: Place half of frozen whipped topping on bottom of freezer container. Add remaining whipped topping. Freeze until set but not set, 1 hour.