Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Bananas; sliced |
| 1 can | (20-oz) crushed pineapple |
| 1 can | (16-oz) red pie cherries |
| 1 cup | Chopped pecans |
| ¾ cup | Flour |
| ½ cup | Sugar |
| 1 teaspoon | Red food coloring |
| 2 \N | (8-inch) graham cracker or vanilla wafer crumb crusts |
Drain juices from cherries and pineapple. Add juices to flour and sugar; cook until thick. Cool. Add fruits and red coloring. Pour into crust and refrigerate. Serve with whipped cream. Makes two 8-inch pies.
MRS DONALD MCMICKLE (CLARICE)
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .