Fruit 'n' Nut Cherry Pie Recipe

5 1 3
Fruit 'n' Nut Cherry Pie Recipe
Fruit 'n' Nut Cherry Pie Recipe photo by Taste of Home
Publisher Photo

Fruit 'n' Nut Cherry Pie Recipe

Read Reviews
5 1 3
Publisher Photo
It's a pleasure to serve this festive ruby-colored pie, which tastes as good as it looks! The filling is an irresistible combination of fruits and nuts. Topped with a bit of whipped cream, a lovely slice of this pie is a cool refreshing end to an enjoyable meal. -Ruth Andrewson, Leavenworth, Washington
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) crushed pineapple, undrained
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon red food coloring, optional
  • 4 medium firm bananas, sliced
  • 1/2 cup chopped pecans or walnuts
  • 2 pastry shells (9 inches), baked
  • Whipped cream

Directions

In a saucepan, combine pie filling, pineapple, sugar, cornstarch and food coloring if desired; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool. Fold in bananas and nuts. Pour into pie shells. Chill for 2-3 hours. Garnish with whipped cream. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Fruit 'n' Nut Cherry Pie in Taste of Home October/November 1994, p31

Nutritional Facts

1 slice: 281 calories, 10g fat (3g saturated fat), 5mg cholesterol, 107mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 2g protein.

  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) crushed pineapple, undrained
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon red food coloring, optional
  • 4 medium firm bananas, sliced
  • 1/2 cup chopped pecans or walnuts
  • 2 pastry shells (9 inches), baked
  • Whipped cream
  1. In a saucepan, combine pie filling, pineapple, sugar, cornstarch and food coloring if desired; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool. Fold in bananas and nuts. Pour into pie shells. Chill for 2-3 hours. Garnish with whipped cream. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Fruit 'n' Nut Cherry Pie in Taste of Home October/November 1994, p31

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kellyc1117 User ID: 4652461 4284
Reviewed Dec. 8, 2009

"I knew it would be good from the ingedients and it was. easy to make. I am taking to a potluck and since it makes 2 took to the office today. They all loved it."

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