BANANA AND CHERRY PIE

 Here's another version of cherry pie. This one features cherries over a layer of bananas. Welcome to February and cherries.

1 (9-inch) baked pie shell
1 can (16-oz) pitted red tart cherries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp ground cinnamon
1 tsp almond extract
2 medium ripe but firm bananas
whipped cream for garnish, if desired
banana slices for garnish, optional
well drained maraschino cherries, optional

In a saucepan, mix the cherries and their liquid, sugar, and cornstarch together. Cook the mixture, stirring constantly, until the mixture boils and thickens. Boil for 1 minute. Remove from the heat and stir in the butter; allow to cool. Stir in the cinnamon and almond extract.

Slice the bananas and evenly layer over bottom of pie shell. Pour the slightly cooled filling over the bananas. Chill pie until set.

To serve: Garnish each slice with a dollop of whipped cream and banana slices or a well drained maraschino cherry, if desired.

 Note: Recipe courtesy of Betty Crocker