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Peach-pineapple pie

Peach-Pineapple Pie

1 (29 ounce) can sliced peaches
1 (8 ounce) can crushed pineapple
1/2 cup granulated sugar
3 tablespoons Clear-Jel
1/2 teaspoon cinnamon
3 tablespoons cold water
1 (9-inch) baked pie crust

Drain peaches; bring to a boil peach juice, sugar, pineapple with juice. Stir in Clear-Jel mixed with water. Add cinnamon. Cook and stir until mixture clears and thickens. Remove from heat. Cool. Add peaches.

Makes 1 quart pie filling, enough for 2 (7-inch) pies or 1 large pie 9-inches.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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