Pastry for 2 - crust pie
1 med. banana
10 oz. pkg. frozen strawberries, thawed and drained (reserve syrup for topping recipe which follows)
4 1/2 oz. can pineapple chunks, drained (reserve syrup)
1 tbsp. lemon juice
1/2 c. sugar
1/4 c. quick cooking tapioca
1/4 tsp. salt
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Slice banana into bowl, add berries, pineapple chunks, lemon juice and 1/4 cup reserved pineapple juice. Stir together sugar, tapioca and salt. Mix with fruits. Pour into pastry lined pie pan, dot with butter. Cover with top crust, slit, seal and flute. Cover edge with 2 to 3 inches aluminum foil to prevent over - browning. Remove foil last 15 minutes of baking. Bake 40 to 50 minutes. Serve with strawberry sour cream topping.

STRAWBERRY SOUR CREAM TOPPING:

2 tbsp. reserved strawberry syrup
1 c. sour cream
1 tsp. sugar

Mix well.