Fresh Pineapple Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

2/3	cup	sugar	granulated
1/4	cup	flour, all-purpose
4	cups	pineapple	peeled, cored, cubed
1/2	cup	apricots
1/3	cup	macadamia nuts
2	tablespoons	rum
1	teaspoon	sugar	granulated
1/8	teaspoon	cinnamon	ground
1	tablespoon	milk

Directions

Prepare and roll our pastry for double crust pie as directed.

Line a 9 inch pie plate with half of the pastry.

For filling, combine 2/3 cup sugar and the flour.

Add the pineapple, apricots, nuts, and rum, then gently toss until coated.

Transfer fruit mixture to the pastry-lined pie plate.

Trim bottom pastry to edge of pie plate.

Cut slits in the top crust. Place top crust on filling. Seal and flute edge.

Combine 1 teaspoon sugar and the cinnamon.

Brush top crust with milk.

Sprinkle with sugar-cinnamon.

Cover edge of pie with foil.

Bake in a 375 degrees F. oven for 25 minutes.

Remove foil.

Bake 20-25 minutes more or until golden. Cool pie on a wire rack.

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Member Review

Orange Cookies (Grandma Shepard)

My girlfriend has the same exact recipe she gave to me that has been in her Family for generations. The flavor is outstanding and they do not last long in my house!

Reviewed by blondie