1 (No. 2) can pie cherries
2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
3/4 c. chopped pecans
1 sm. flat can crushed pineapple
7 tbsp. cornstarch
1 tbsp. red food coloring
6 diced bananas
2 baked pie shells

Drain pineapple and cherries. Add water to juice to make 2 cups liquid. Combine sugar, cornstarch and salt. Then add to liquid. Add food coloring and vanilla. Cook until thick. Cool. Add bananas and nuts. Pour into pie shells. Top with whipped cream.

Creighton