1 can cherry pie filling
1/2 c. crushed pineapple, drained
2 tbsp. cornstarch
1/4 c. sugar
1/4 tsp. cinnamon
1 tbsp. butter

Mix cornstarch, sugar and cinnamon together and add to the fruit. Put all in an unbaked pie crust and make a lattice top. Bake 15 minutes at 425 degrees and then 30 minutes at 350 degrees.