MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Apricot-Pineapple Pie
Categories: Pies
     Yield: 8 servings

 1 1/2 c  Dried apricots
 1 1/2 c  Water
     6 T  Sugar
     1 cn Crushed pineapple (8 oz)
 1 1/2 T  Cornstarch
          Salt
     3 T  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.

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