Title: Fresh Pineapple Pie
Categories: Dessert
Yield: 8 Servings

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

ed. md 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

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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cookbook

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