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Christmas Cherry Pie Recipe

Photo by: Taste of Home

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."

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6-8 Servings
Prep: 30 min. + chilling

Ingredients

1 can (14-1/2 ounces) pitted tart cherries
1 cup sugar
1/4 cup 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

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.
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.

Nutrition Facts: 1 serving (1 slice) equals 417 calories, 13 g fat (4 g saturated fat), 5 mg cholesterol, 129 mg sodium, 76 g carbohydrate, 3 g fiber, 4 g protein.

Christmas Cherry Pie published in Taste of Home December/January 2003, p49

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