1 can cherries
1 sm. can crushed pineapple
7 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. red food coloring
2 c. sugar
1 tsp. vanilla
6 bananas, sliced
3/4 c. chopped nuts
2 pie crusts, baked

Drain cherries and pineapple. Add water to juices to make 2 cups liquid and add cornstarch, salt, food coloring, sugar and vanilla. Mix in saucepan. Add cherries and pineapple. Cook until thick, let cool. Add sliced bananas and nuts and pour into baked pie shells. Chill. Top with Cool Whip.

PIE CRUST (Makes 2 pie shells) :
3 c. flour
1 tsp. salt
1 tsp. vinegar
1 c. shortening
1/3 c. milk

Mix flour, salt and shortening until well blended. Add vinegar to milk, mix into flour. Knead to form soft dough. Divide into 2 portions. Roll out and put in pie pans. Dough can be made ahead, rolled into 2 balls and refrigerated for later use. Bake at 375 degrees until lightly brown. Cool. Real, real good!