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Fruity Apricot Pineapple Pie


Apricot-Pineapple Pie recipe













Low Cholesterol, Trans-fat Free, Low Sodium


1 ½ cups apricots
1 ½ cups water
6 tablespoons sugar
8 ounces pineapple
1 ½ tablespoons cornstarch
3 tablespoons butter
1 pie shell (9 inch)
or 8-inch


This filling is intense and sweet-tart, like the traditional apricot-pineapple jam.

With knife or kitchen shears, cut each apricot into quarters.

Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes.

Add sugar and cook 5 minutes more.

Drain, reserving ¾ cup juice.

Set apricots aside.

Drain crushed pineapple, reserving ¼ cup juice.

Set pineapple aside.

In mixing bowl, dissolve cornstarch in reserved pineapple juice.

Add reserved apricot juice.

Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually.

Mix drained apricots and pineapple thoroughly.

Mix with thickened juices and pour into unbaked pie shell.

Dot with butter.

Cover with top crust, crimp edges and pierce with fork.

Bake at 400'F for 25 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 16950% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 134mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 11%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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