Fresh Pineapple Pie
peeled, cored, cubed
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.
Bake 20 to 25 minutes more or until golden. Cool pie on a wire rack.