2 cups fresh or frozen pineapple, sliced
2 cups sliced strawberries
1 (15 ounce) can red juice concentrate
4 cups all-purpose flour
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1 teaspoon white sugar
2 tablespoons vegetable oil
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 eggs, beaten
1/2 cup pineapple juice
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) can sliced black olives, drained
Preheat oven to 400 degrees F (200 degrees C). Place pie in a 9 inch aluminum or plastic pan.
Place pineapple slices in a blender or food processor, and place in a separate blender container. Pour pineapple rum and pineapple juice over pineapple slices in blender. Drizzle pineapple syrup over pineapple slices. Place pineapple slices onto baking sheet.
Bake at 400 degrees F (200 degrees C) for 35 minutes, or until stone-bottom and crusts are golden brown. Allow to cool completely.
Place cherry slices on top of pineapple pies. Sprinkle peaches over pie, then tomato slices over peach slices. Rub tomato/peach mixture evenly over pineapple. Twist peaches around edges of pie, then spoon peaches over pineapple. Combine peaches and lime marmalade (optional) and place chocolate filling over peaches.
Slice pineapple into 1-inch slices. Put each pineapple slice on a plate with a melon berry (optional), then spread peach slices over pineapple. Leave a pineapple wedge in the center of pie (optional). Secure pineapple slices with toothpicks. Garnish pineapple slices with orange slices, peaches and peaches.