Margaret White of Traverse City said she got this recipe in the springtime and used it several times before local fruit was ripe, both with cherries and peaches. "Everyone I have served it to enjoys it." She says she reuses the plastic covering from the pie crusts to cover the finished pies and, best of all in the summer, "No hot oven to worry about."
Cherry or Peach Fruit Pie
2 8-inch graham cracker pie crusts
1 20- to 21-oz. can cherry or peach pie filling
1 20- to 21-oz. can crushed pineapple
1/2 c. sugar
1 T. cornstarch
4 medium bananas, sliced
1/2 c. pecans or English walnuts, chopped
1 tub Cool Whip
Mix together pie filling, pineapple, sugar and cornstarch and heat until it comes to a boil, then cook for three minutes. Set aside to cool thoroughly (about four hours, unless you refrigerate it).
Add bananas and nuts to cooled mixture and mix thoroughly. Divide mixture between the two pie crusts and cover with Cool Whip. Cover with plastic and chill overnight.
Enjoy cooking? How would you like a new apron? If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632.
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