6 lemon slices
1 (16 ounce) can cherry pie filling
2 tablespoons lemon juice
1 large pineapple, peeled and sliced
2 teaspoons lemon zest
1 cup white sugar
1/2 lemon, sliced
1 cup butter
1 cup all-purpose flour
Place lemon slice in a shallow dish or bowl and let cool.
In a medium saucepan, place pineapple slices in boiling water. Bring to a boil, stirring. Remove from heat; place in gravy water and stir to dissolve.
Remove from heat; stir together lemon slices, lemon juice, pineapple, lemon zest, sugar, lemon juice and butter. Stir in flour. Pour mixture into a 9x13 inch baking dish.
Bake in preheated oven until pie is golden, about 45 minutes. Truth be told, it is actually really pretty warm! Let cool briefly before slicing. Serve while warm or cold.