1 (9 inch) prepared graham cracker crust
3/4 cup sliced fresh pineapples
3 large apples, pitted and halved
1 tablespoon lemon juice
6 tablespoons butter
2 tablespoons white sugar
1 teaspoon vanilla extract
4 eggs
2 tablespoons lemon zest
1 teaspoon lemon extract
1 teaspoon lemon zest
5 tablespoons lemon juice
Prepare graham cracker crust according to package directions; cover and refrigerate 2 hours. Remove crust from refrigerator, and form into 2 slices. Place apples on top of crust, and spread lemon zest over fruit. In a medium bowl, beat butter and sugar with an electric mixer until well-combined. Beat in the lemon juice, then gradually add lemon zest and lime zest. Spread mixture over apples and pineapple. Place pineapples on top of pear fruit.
Brush remaining lemon zest and lemon extract over cake. Allow to cool to lukewarm. Chill pie in refrigerator. Decorate with cake decorations and frosting.