Name: Fresh Pineapple Pie
Ingredients: 1 Recipe for Double Crust Pie; 2/3 c Granulated sugar; 1/4 c All purpose flour; 4 c Peeled; cored, cubed, fresh pineapple), about 1 1/2 med.; 1/2 c Snipped dried apricots; 1/3 c Chopped macadamia nuts or almonds; 2 tb Rum flavoring plus 2 T. water; 1 ts Granulated sugar; 1/8 ts Ground cinnamon; 1 tb Milk

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Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		All newly t, Dessert	8	Servings

INGREDIENTS

1		Recipe for Double Crust Pie
2/3	c	Granulated sugar
1/4	c	All purpose flour
4	c	Peeled; cored, cubed, fresh pineapple), about 1 1/2 med.
1/2	c	Snipped dried apricots
1/3	c	Chopped macadamia nuts or almonds
2	tb	Rum flavoring plus 2 T. water
1	ts	Granulated sugar
1/8	ts	Ground cinnamon
1	tb	Milk

INSTRUCTIONS

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 oven for 25 minutes. Remove
foil. Bake 20-25 minutes more or until golden. Cool pie on a wire rack.
Cover and refrigerate any leftovers. Makes 8 servings.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997

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