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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Fresh Banana slices, canned pineapple tidbits and chopped pecans dress up the cherry filling in this fuss-free pie from Dorothy Smith, El Dorado, Arkansas. For quicker results, you can substitute a prepared graham cracker crust for the baked pastry shell. Ingredients:
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 can (21 ounces) cherry pie filling |
1 can (14 ounces) pineapple tidbits, drained |
1 package (3 ounces) orange gelatin |
3 to 4 medium firm bananas, sliced |
1 cup chopped pecans |
2 pastry shells, baked (9 inches) |
whipped topping, optional |
Directions:
1. In a large saucepan, combine sugar and flour. Stir in pie filling and pineapple. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin. Cool. Stir in bananas and pecans.
2. Pour into pie shells. Refrigerate for 3 hours. Garnish with whipped topping if desired. Yield: 2 pies (6-8 servings each).
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