Apricot-Pineapple Pie

This filling is intense and sweet-tart, like the traditional apricot-pineapple jam.

60 minutes Prep: 35 minutes Cook: 25 minutes

159 calories per serving view nutrition facts

6-8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1 1/2	cups	apricots, dried
1 1/2	cups	water
6	tablespoons	sugar
1	can	pineapple, canned, crushed	(8 oz)
1 1/2	tablespoons	cornstarch
1	x	salt
3	tablespoons	butter
Pastry	for	pie shell (9 inch)	8" double pie crust

Directions

With knife or kitchen shears, cut each apricot into quarters. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside.

Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.

In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually.

Mix drained apricots and pineapple thoroughly. Mix with thickened juices and pour into unbaked pie shell. Dot with butter.

Cover with top crust, crimp edges and pierce with fork. Bake at 400'F. 25 minutes.

Makes 6-8 servings.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 121g

Amount per Serving

Calories 159 48% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 64mg	3%
Total Carbohydrate 21.0g	7%
Dietary Fiber 0.0g	0%
Sugars 19.0g
Protein 0.0g	0%