Fresh Pineapple Pie
31
31
Ingredients
| 158 | ml |
sugar
granulated |
|
| 59 | ml |
all-purpose flour
|
|
| 946 | ml |
pineapple
peeled, cored, cubed |
* |
| 118 | ml |
apricots
|
* |
| 79 | ml |
macadamia nuts
|
* |
| 30 | ml |
rum
|
|
| 5 | ml |
sugar
granulated |
|
| 0.6 | ml |
cinnamon
ground |
* |
| 15 | ml |
milk
|
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.
