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.
