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.