Amaretti Topped Fresh Pineapple Pie
|Low fat pastry||1|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh pineapple chunks||5 Cup (80 tbs) (1/2 Inch Size)|
|Grated lime peel||1⁄2 Teaspoon|
|Lime juice||1 Tablespoon|
|Crushed almond macaroons||1 1⁄4 Cup (20 tbs)|
Prepare Lowfat Pastry and set aside in pie pan.
In a large bowl, stir together tapioca and sugar.
Add pineapple, lime peel, and lime juice; mix gently.
Let stand for at least 15 minutes.
Spoon pineapple filling into pastry; place pan on a baking sheet to catch drips.
Bake in a 400° oven for 30 minutes.
Sprinkle crushed macaroons over pineapple filling, then continue to bake until filling is bubbly all over and pastry is golden brown (18 to 20 more minutes).
Let cool slightly on a rack before cutting Remove baking sheet from oven; cut hot loaves crosswise into about 1/2-inch-thick slices.
Turn slices cut sides down and spread out slightly on baking sheets (you will need at least 2 baking sheets).
Return to oven and continue to bake until biscotti look dry and are lightly browned (about 10 more minutes).
Transfer biscotti to racks and let cool.
Prepare Lemon Icing; spread icing over about 1 inch of one end of each cookie.
Let stand until icing is firm (about 15 minutes).