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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Vibrant color and a medley of fruit in its filling make this pretty pie a standout. This special dessert always brings compliments, says Mrs. Clifford Davis of Fort Smith, Arkansas. The combination of cherries, pineapple, bananas and nuts appeals to most everyone. Ingredients:
1 can (14-1/2 ounces) pitted tart cherries |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 can (8 ounces) crushed pineapple, undrained |
1 package (3 ounces) cherry gelatin |
10 to 13 drops red food coloring, optional |
3 medium firm bananas, sliced |
1/2 cup chopped pecans |
1 pastry shell (9 inches), baked |
whipped topping |
Directions:
1. Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.
2. Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping. Yield: 6-8 servings.
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