Apricot-Pineapple Pie

Yields:	8 servings
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	Preparation	25 minutes
	Cooking	35 minutes
	Ready In	60 minutes

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Ingredients

1 1/2	cups	apricots	dried
1 1/2	cups	water
6	tablespoons	sugar
8	ounces	pineapple	crushed
1 1/2	tablespoons	cornstarch
1	x	salt
3	tablespoons	butter
1	x	pie shell (9 inch)	8 inch

Directions

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 for 25 minutes.

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Recipe Bite

No Substitutions Please

by Mark R. Vogel

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Member Review

Doughnuts

Fabulous, and, easy.

Reviewed by sissymae