1 (16 oz.) can sour cherries
1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. orange Jello
5 bananas, chopped
1 c. pecans, chopped
3 tbsp. flour
1 1/2 c. sugar
3 (8 inch) graham cracker pie crusts

Mix cherries, pineapple, flour and sugar in saucepan and cook until slightly thickened. While hot, stir in Jello. Mix well. Let cool. Add bananas and nuts. Pour into pie crusts. Chill. Serve with whipped topping. These pies freeze well, and can be served frozen.