Fresh Pineapple Pie

Directions

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 ⅔ 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℉ (190℃). oven for 25 minutes.

Remove foil.

Bake 20 to 25 minutes more or until golden. Cool pie on a wire rack.