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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


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

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

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