The best delicious Apricot-pineapple Pie (corky) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot-pineapple Pie (corky) recipe today!
Hello my friends, this Apricot-pineapple Pie (corky) recipe will not disappoint, I promise! Made with simple ingredients, our Apricot-pineapple Pie (corky) is amazingly delicious, and addictive, everyone will be asking for more Apricot-pineapple Pie (corky).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot-pineapple Pie (corky).
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1 1/2 c Dried apricots
1 1/2 c Water
1 (20-ounce) can crushed
-pineapple in juice
1 1/2 tb Cornstarch
1/4 ts Salt
1 Pastry for 1 (9-inch) double
-pie crust
Cut apricots into quarters. Put apricots in saucepan, add water,
bring to boil, cover and cook over medium heat 15 minutes. Drain,
reserving 1/2 cup juice. Set apricots aside.
Drain crushed pineapple very well, reserve 1/2 cup juice. Set
pineapple aside.
Dissolve cornstarch in reserved pineapple juice. Add reserved apricot
juice. Put mixed juices in saucepan, add salt and cook over medium
heat until mixture thickens, stirring continually.
Mix drained apricots and pineapple thoroughly. Mix with thickened
juices and pour into unbaked pie shell. Cover with top crust. Bake at
400 degrees 25-35 minutes and top is browned.
Yields
12 Servings
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