| 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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