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Festive Fruit Pie Recipe

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.

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Festive Fruit Pie Recipe

Prep: 30 min. + chilling

Yield: 12-14 Servings

10 20 30

Ingredients

1 cup sugar
1/4 cup 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

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.
Pour into pie shells. Refrigerate for 3 hours. Garnish with whipped topping if desired. Yield: 2 pies (6-8 servings each).

Originally published as Festive Fruit Pie in Quick Cooking November/December 1998, p44

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.