Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 9-inch pie crust; baked |
| 16 ounces | Pitted tart cherries; canned |
| 1 cup | Sugar |
| 3 tablespoons | Cornstarch |
| 1 tablespoon | Soft margarine |
| ½ teaspoon | Cinnamon |
| 1 teaspoon | Almond extract |
| 2 mediums | Bananas |
In a saucepan mix cherries with liquid, sugar and cornstarch. Cook stirring constantly until mixture thickens and boils. Boil and stir 1 min. Stir in margarine, cool. Stir in cinamon and almond extract. Slice bananas and put into layers in pie shell. Pour filling over banana slices. Chill until set.
Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Jean Hopkins-Mom
Posted to MC-Recipe Digest V1 #883 by Carol & Bob Floyd <c.floyd@...> on Nov 04, 1997