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Festive Fruit Pie

By: Dorothy Smith 
"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."

This Kitchen Approved Recipe has an average star rating of 5.0 Rate/Review | Read Reviews (2)

186 Saves

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 (21 ounce) can cherry pie filling
  • 1 (14 ounce) can pineapple tidbits, drained
  • 1 (3 ounce) package orange gelatin
  • 3 medium firm bananas, sliced
  • 1 cup chopped pecans
  • 2 (9 inch) pastry shells, baked
  • whipped topping

Directions

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Jan. 22, 2009 by sutherngirl90   view full review
This is a really good, really easy pie. I used graham cracker crusts and it was very good. ...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Nov. 15, 2006 by mlentz   view full review
This was a balanced, sweet and sour pie.

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