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Tuesday, November 11, 2014

Fruit Salad Pie

Photo courtesy of the Princeton Daily Clarion.
      Pies are one of my favorite desserts and this slice combines the brightness of tart fruit and a creamy topping. This pie was a finalist in the recent holiday recipe contest held at our local grocery store. The flaky crust and cool refreshing filling would make a great treat for any holiday table.

Fruit Salad Pie
Helen Burton, Mt. Carmel
Pie Category Finalist
2 can crushed pineapple (don’t drain)
2 can sour cherries (don’t drain)
1 1/2 cups sugar
1/4 cup flour

Mix all together. Cook until thick.
Remove from heat add small pkg of dry orange jello. Add few drops red food color. Stir well and cool. Add 1/2 cup pecans, five diced bananas.
Put in 2 baked pie shells.

Cool overnight serve with whipped topping.

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