Show Subscription Form




Festive Fruit Pie Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12-14 servings

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

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

Reviews for Festive Fruit Pie

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT