Cherry Pineapple Pie

SUBMITTED BY: Carolyn Bartley

"'My husband never liked cherry pie, until I added pineapple,' says Carolyn Bartley of Curtice, Ohio."

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5 ounce) cans pitted tart cherries, drained
2 (8 ounce) cans crushed pineapple, well drained
3 drops almond extract
1 Pastry for double-crust pie (9 inches)
2 tablespoons butter or margarine
1 tablespoon milk
Additional sugar

READ REVIEWS (3)

DIRECTIONS

In a bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown.

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REVIEWS

Reviewed on Apr. 19, 2008 by squishy

I made this for my husband's birthday. He loves pie and loves both pineapple and cherry. He really enjoyed the pie and gave it four stars (he is stingy with a five star rating). Only change I made was to use pineapple "tidbits" instead of crushed pineapple.

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Reviewed on Nov. 22, 2007 by proudwife

so easy to make and soooo delicious! instead of cherries, I used a can of cherry pie filling and cut the sugar and flour down a bit...AMAZING!

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Reviewed on Jul. 8, 2007 by BABIDOLL02

I didn't have almond extract so I used pure Vanilla. And I didn't make the fancy lattice top. I just threw on another crust and gave it a few slits and brushed with an egg wash. Turned out really good. Will make again.

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