Apricot Pineapple Pie

Yields:	8 servings
Rate this Recipe

	Preparation	40 minutes
	Cooking	10 minutes
	Ready In	90 minutes

Be the first to add a photo of this recipe!

Ingredients

1	cup	crisp rice cereal	crushed
3	tablespoons	margarine
1	tablespoon	sugar
16	ounces	apricot halves, canned
15	ounces	pineapple, canned, crushed
1/4	cup	sugar
3	tablespoons	tapioca, quick-cooking
1/2	teaspoon	cinnamon	ground
1	cup	apricots	juice mixed with pineapple juice
2	teaspoons	lemon juice

Directions

To make pie shell:

Preheat oven to 375 deg (moderate).

Mix rice cereal, margarine, and 1 tablespoon sugar thoroughly.

Save 1/4 cup of crumb mixture for top of pie.

Press remaining crumb mixture into 8 inch pie pan so the bottom and sides are completely covered.

Bake until crust is firm, about 8 min.

Cool.

To make filling:

Drain juice from apricots and pineapple; save 1 cup juice.

Coarsely chop apricots.

Mix sugar, tapioca, and cinnamon in ssaucepan, stir in fruit juice.

Let stand 5 min.

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Oregano

by Laurie

General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family....

Member Review

Cold Spinach Dip

I make this often. I put it in a hollowed out loaf of round pumpernickle or white bread, served with the removed insides of the bread, torn into bite size pieces and extra bread chunked up for scooping the dip. YUMMY!