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Apricot Pineapple Pie

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Recipe

 

Yield

8 servings

Prep

40 min

Cook

10 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup crisp rice cereal
crushed
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3 tablespoons margarine
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1 tablespoon sugar
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16 ounces apricot halves, canned
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15 ounces pineapple, canned, crushed
¼ cup sugar
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3 tablespoons tapioca, quick-cooking
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½ teaspoon cinnamon
ground
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1 cup apricots
juice mixed with pineapple juice
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2 teaspoons lemon juice
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Ingredients

Amount Measure Ingredient Features
237 ml crisp rice cereal
crushed
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45 ml margarine
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15 ml sugar
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462.4 ml/g apricot halves, canned
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433.5 ml/g pineapple, canned, crushed
59 ml sugar
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45 ml tapioca, quick-cooking
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2.5 ml cinnamon
ground
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237 ml apricots
juice mixed with pineapple juice
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1E+1 ml lemon juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 13729% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 31% Vitamin C 12%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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