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Fresh Pineapple Pie















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


cup sugar
¼ cup all-purpose flour
4 cups pineapple
peeled, cored, cubed
½ cup apricots
cup macadamia nuts
2 tablespoons rum
1 teaspoon sugar
teaspoon cinnamon
1 tablespoon 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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 1871% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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