Fruit pies

Yield: 12 Servings

Measure Ingredient
1 can (20-oz) crushed pineapple; undrained
1 can (16-oz) tart pitted cherries; drained
1½ cup Sugar
¼ cup Flour
1 Box (3-oz) orange-flavored gelatin
4 larges Bananas; sliced
½ cup Chopped pecans
2 9-inch pie shells; baked
Whipped topping

Drain pineapple. Combine juice with flour and sugar in a large saucepan.

Cook over medium heat, stirring until smooth.

Add cherries and pineapple. Cook until mixture thickens, approximately 5 minutes. Stir in gelatin, bananas and pecans.

Pour into baked pie shells and refrigerate until filling is set. Serve with whipped topping.

ORA LEE WESTBROOK, FROM SOME

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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