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.

Related articles

• Penuche fudge and vanilla custard together as pie
• Tips for Baking the Best Fall Treats - No Gluten Required
• Ambrosia Salad
• The 2014 Thanksgiving Index: All This Year's Recipes in One Handy Place
• Recipe for penuche cream pie, pumpkin pie's wingman