Apricot Pineapple Pie
Yield
8 servingsPrep
40 minCook
10 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
crisp rice cereal
crushed |
|
| 3 | tablespoons |
margarine
|
|
| 1 | tablespoon |
sugar
|
|
| 16 | ounces |
apricot halves, canned
|
|
| 15 | ounces |
pineapple, canned, crushed
|
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
tapioca, quick-cooking
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | cup |
apricots
juice mixed with pineapple juice |
*
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
crisp rice cereal
crushed |
|
| 45 | ml |
margarine
|
|
| 15 | ml |
sugar
|
|
| 462.4 | ml/g |
apricot halves, canned
|
|
| 433.5 | ml/g |
pineapple, canned, crushed
|
|
| 59 | ml |
sugar
|
|
| 45 | ml |
tapioca, quick-cooking
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 237 | ml |
apricots
juice mixed with pineapple juice |
*
|
| 1E+1 | ml |
lemon juice
|
|
Directions
To make pie shell:
Preheat oven to 375 deg (moderate). Mix rice cereal, margarine, and 1 tablespoon sugar thoroughly.
Save ¼ cup of crumb mixture for top of pie.
Press remaining crumb mixture into 8 inch pie pan so the bottom and sides are completely covered.
Bake until crust is firm, about 8 min.
Cool.
To make filling:
Drain juice from apricots and pineapple; save 1 cup juice.
Coarsely chop apricots.
Mix sugar, tapioca, and cinnamon in ssaucepan, stir in fruit juice.
Let stand 5 min.
Cook over low heat, stirring constantly until thickened.
Remove from heat.
Add apricots, pineapple and lemon juice.
Mix well. Spoon filling into pie.
Sprinkle crumbs over the top.
Chill until set.
