Fresh Pineapple Pie

* Exported from MasterCook *

Fresh Pineapple Pie

Recipe By : Unknown Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert

Amount Measure Ingredient -- Preparation Method
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1 recipe for Double Crust Pie
2/3 cup granulated sugar
1/4 cup all purpose flour
4 cups peeled, cored, cubed, fresh pineapple) -- about 1 1/2
med.
1/2 cup snipped dried apricots
1/3 cup chopped macadamia nuts or almonds
2 Tablespoons rum flavoring plus 2 T. water
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
1 Tablespoon milk

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.

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