The best delicious Apricot-pineapple Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot-pineapple Pie recipe today!
Hello my friends, this Apricot-pineapple Pie recipe will not disappoint, I promise! Made with simple ingredients, our Apricot-pineapple Pie is amazingly delicious, and addictive, everyone will be asking for more Apricot-pineapple Pie.
What Makes This Apricot-pineapple Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot-pineapple Pie.
Ready to make this Apricot-pineapple Pie Recipe? Let’s do it!
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1 1/2 c Dried apricots
1 1/2 c Water
6 tb Sugar
1 cn Crushed pineapple (8 oz)
1 1/2 tb Cornstarch
Salt
3 tb Butter
Pastry for 8″ double pie
-crust
This filling is intense and sweet-tart, like the traditional
apricot-pineapple jam.
With knife or kitchen shears, cut each apricot into quarters. Put
apricots in saucepan, add water, bring to boil, cover and cook over
medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain,
reserving 3/4 cup juice. Set apricots aside.
Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.
In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add
reserved apricot juice. Put mixed juices in saucepan, add dash 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. Dot with butter. Cover with
top crust, crimp edges and pierce with fork. Bake at 400’F. 25
minutes. Makes 6-8 servings.
Each of 6 servings contains about: 546 calories; 299 milligrams
sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams
carbohydrates; 5 grams protein; 1.21 grams fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings
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