3 pints red pimento chips
1 pound bacon, diced
1/2 pound Swiss cheese, diced
1 (8 ounce) can crushed pineapple, drained and juice reserved
1 (46 fluid ounce) can pineapple juice
1 (16 ounce) bottle apple juice
1 (3.4 fluid ounce) jigger Dry Orange Liqueur
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. Place flour on bottom of prepared pan and pour in 1 cup pineapple juice and 1/2 can pineapple juice.
Preheat oven to 375 degrees F (190 degrees C). Line the bottom of the prepared pan with the bacon. Place a slice of cheese over each slice of bacon and roll the slices in pineapple juice. Place a cherry on the end of each slice of bacon, then roll the slices in lemon juice.
In a saucepan, combine pineapple juice and orange juice. Bring to a boil, then stir in pineapple juice mixture.
Pour 1/3 cup pineapple juice into the remaining pineapple juice and pour it over the pineapple slices, adding enough to cover completely.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until bubbly and crisp. Remove from pan to wire rack. Cool completely. Refrigerate pie and refrigerate after 8 hours.
Roll the pie into a roll and flatten with a tester. Cut to pieces and serve with mashed potatoes or deep fried potatoes.