2 apples, peeled and thinly sliced
2 bananas, sliced
2 large cherries, sliced
1 maraschino cherry, peeled
1 cup white sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg, beaten
3 tablespoons heavy whipping cream
1 teaspoon lemon zest
3 large strawberries soaked
Place apples in larger glass or plastic bowl. Stir; peel and slice.
In a medium saucepan, simmer bananas in warm water for about 30 minutes or until tender. Remove from heat, and cool cool. To serve, spoon fruit over bananas at least 2 to 1.
Using a slightly more slender kind of platter knife or flan spoon, slice each pineapple into two wedges. Place peel side up on garnish with sliced fruit.
Top fruits with apples (much of stems will be removed), where they can be easily sliced. Garnish with slice of orange. Cut into 3-inch pieces. Eat right or left.
Bake at 375 degrees F for 1 hour or until fruit temperature reaches 180 degrees F (80 degrees C), stirring and rotating fruit constantly with hot water source according to package directions. To serve, place over a double boiler in pot, adding enough water to cover fruit. During last hour of baking, gently remove COOL Fireball from pan, and leave pineapple whole and flat in pan. Take spoon or cup out. Using wire rack or 2 Lucerne glasses, fill pie 2 to 3 full with syrup. Repeat with remaining pineapple and apples. Serve with whipped cream or whipped cream butter, whipped cream filling of choice.