Shelly's Recipe

FRUIT N NUT CHERRY PIE

Category: Pies - Cream and Custard

1 (21 oz) can cherry pie filling
1 (20 oz) can crushed pineapple, drained
3/4 cup sugar
1 tbsp cornstarch
1 tsp red food coloring, optional
4 medium firm bananas, sliced
1/2 cup chopped pecans or walnuts
2 pastry shells, baked (9 inches)
Whipped cream

In a saucepan, combine pie filling, pineapple, sugar, cornstarch and food coloring if desired; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool. Fold in bananas and nuts. Pour into pie shells. Refrigerate for 2 3 hours. Garnish with whipped cream. Store in the refrigerator. Yield: 12 16 servings.