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Fruit-duet Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
c
dried apricots 1
tb
tapioca,
quick-cooking
1
c
sugar,
granulated
1/8
t
salt
crusts for two-crust pie 1
cn
pineapple (no. 2-1/2) 1
chunks
-- drained 1
tb
lemon rind,
grated
1
tb
butter or margarine
light cream
Directions:
Night before: Pour 2 cups boiling water over apricots. Let soak
overnight. Early in day: Start heating oven to 450 F. Drain apricots,
reserving 1/4 cup juice. Combine this juice with tapioca, sugar, and
salt; let stand 15 min. Meanwhile, line 9" pie plate with pastry; roll
out top crust. Combine apricots, pineapple, lemon rind, and tapioca
mixture; toss together gently. Pour into lined pie plate; dot with
butter. Adjust top crust; brush with cream. Bake 15 min.; then reduce
oven temperature to 375 F., and bake 45 min. longer. Let cool on wire
rack.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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