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

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 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 the 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

  • 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
  1. In a 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 the 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

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