Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie Shell:
1 c Crisp rice cereal -- crushed
3 tb Margarine
1 tb Sugar
Filling:
16 oz Can apricot halves --
- juice reserved
15 1/4 oz Can crushed pineapple --
- juice reserved
1/4 c Sugar
3 tb Quick cooking tapioca
1/2 ts Ground cinnamon
1 c Juice from apricots & pineapple
2 ts Lemon juice
Pie Shell:
Preheat oven to 375°F (moderate). Mix rice cereal, margarine, and
1 tb sugar thoroughly. Save 1/4 cup of crumb mixture for top of pie.
Press remaining crumb mixture into 8" pie pan so the bottom and sides
are completely covered.
Bake until crust is firm, about 8 minutes. Cool.
Filling:
Drain juice pack Apricots and pineapple; save 1 cup juice. Coarsely
chop apricots. Mix sugar, tapioca, and cinnamon in saucepan, Stir in
fruit juice. Let stand 5 minutes. Cook over low heat, stirring
constantly until thickened. Remove from heat.
Add apricots, pineapple, and lemon juice. Mix well. Spoon filling
into pie. Sprinkle crumbs over the top. Chill until set.
