"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Christmas Cherry Pie Recipe

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This recipe for Christmas Cherry Pie, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Gunnels, Tech Clerk, TTU CDL
Added: Monday, January 14, 2008


1 can (14.5 oz) pitted tart cherries
1 cup sugar
1/4 cup all purpose flour
8 oz crushed pineapple, undrained
1 pkg. (3 oz) cherry gelatin
10-13 drops red food coloring, optional
3 medium firm bananas, sliced
1/2 cup chopped pecans
1 pastry shell (9 inch), unbaked
whipped topping

Drain cherries, reserving 2 tbsp. juice. In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring, if desired. Cool until partially set.

Stir in bananas and pecans. Pour in to the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.




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