Apricot Pineapple Pie
|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)|
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of plate.
In large saucepan, cover apricots with water; bring to boiling.
Simmer gently, covered, for 15 to 20 minutes or till tender.
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.