Cherry Pineapple Pie Recipe
Ingredients
Pastry for 9-inch Two-crust Pie
1 can (20 ounces) cherry pie filling
1 can (13 1/2 ounces) pineapple tidbits, drained
1 tablespoon butter or margarine
Directions
Heat oven to 425°.
Prepare pastry.
Mix cherry pie filling and pineapple tidbits.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 40 to 45 minutes.
Prepare pastry.
Mix cherry pie filling and pineapple tidbits.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 40 to 45 minutes.
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