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Apricot Pineapple Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Double Crust Pie)
  Dried apricots 8 Ounce (1 Package)
  Water 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  All purpose flour 2 Tablespoon
  Canned crushed pineapple 20 Ounce (1 Can)
  Butter/Margarine 1 Tablespoon
Directions

Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of plate.
Halve apricots.
In large saucepan, cover apricots with water; bring to boiling.
Simmer gently, covered, for 15 to 20 minutes or till tender.
Drain.
In mixing bowl combine sugar and flour; add drained apricots and undrained pineapple.
Toss to mix thoroughly.
Turn fruit mixture into pastry-lined pie plate; dot with butter.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more.
Cool thoroughly on rack before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Apricot

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