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Apricot-Pineapple Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/2
cups
dried apricots 1 1/2
cups
water 6
tablespoons
sugar 1
can
crushed pineapple (8 oz) 1 1/2
tablespoons
cornstarch
salt 3
tablespoons
butter
pastry for 8" double pie,
crust
Directions:
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.
By KKBG35A RUTH BURKHAR
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