| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pie |
2 |
Servings |
INGREDIENTS
| 6 |
|
Bananas; sliced |
| 1 |
cn |
(20-oz) crushed pineapple |
| 1 |
cn |
(16-oz) red pie cherries |
| 1 |
c |
Chopped pecans |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Red food coloring |
| 2 |
|
(8-inch) graham cracker or vanilla wafer crumb crusts |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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