1 can pie cherries (preferably Comstock)
1 sm. can crushed pineapple, about 7 1/2 oz.
2 c. sugar
7 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. red food coloring
6 bananas, chopped or diced
1 c. chopped pecans

Drain cherries and pineapple and save juice. Add water to make 2 cups liquid. Add sugar and cornstarch and cook until thick. Stir to keep from sticking. Add cherries, pineapple and food coloring. Mix well and let cool. When cool, add bananas and pecans, mixing well. Pour into ready baked pie shell. Top with Cool Whip, Dream Whip or La Creme. Make 3 to 4 pies.