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Apricot Pineapple Pie

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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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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1949 Calories from Fat 243

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 9.8 g49%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 84.9 mg3.5%

Total Carbohydrates 426 g141.9%

Dietary Fiber 25 g100.2%

Sugars 366.2 g

Protein 16 g32.1%

Vitamin A 171% Vitamin C 3.8%

Calcium 13.4% Iron 41.4%

*Based on a 2000 Calorie diet

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Apricot Pineapple Pie Recipe