1 1/2 packages pie crust mix
2 pounds red sour cherries, packed in water
1 cup sugar
24 ounces blueberries, drained
2 pounds pineapple chunks, drained
2 pounds apricot halves, drained
6 tbsp cornstarch
1 cup sugar
dash of salt
4 cups water
2 tbsp grated lemon rind
1/2 tsp almond extract
1/4 tsp mint extract
1/2 tsp ground cinnamon
1/4 tsp ground mace
Make Tart Crust
Prepare pie crust mix. Roll out to a large rectangle. Line a 15″ x 10″ x 1″ pan; prick well. Chill. Bake at 425° F for 12 to 15 minutes or until golden brown. Remove from oven. Cool.
Drain cherries, reserving juice. Put juices and 1 cup sugar in saucepan. Simmer 5 minutes. Add cherries and simmer 5 minutes; drain and discard juice.
Put each fruit into a separate bowl. Combine cornstarch with 1 cup sugar and dash of salt in a saucepan. Stir in 4 cups water. Heat of low heat, bring to a simmer and cook 3 minutes. Remove from heat, add lemon rind and lemon juice. Pour 1 cup of this mixture over each fruit.
Add almond extract to cherries, mint extract to pineapple, ground cinnamon to blueberries, and mace to apricots.
Arrange fruits in a row in tart shell. Chill. Makes 16 to 20 servings.