|Recipe Name:||Apricot-pineapple Pie||Submitted by:||Administrator|
|Number of Servings:||8|
1 1/2 Cup(s) Dried apricots
1 1/2 Cup(s) Water
6 Tablespoon(s) Sugar
1 Crushed pineapple, 8 oz
1 1/2 Tablespoon(s) Cornstarch
3 Tablespoon(s) Butter
Pastry for 8" double pie, Pastry for 8" double pie
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 3/4 cup juice. Set apricots aside.
Drain crushed pineapple, reserving 1/4 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.
25 minutes. Makes 6-8 servings. Each of 6 servings contains about:
546 calories; 299 milligrams sodium; 16 milligrams cholesterol; 29
grams fat; 70 grams carbohydrates; 5 grams protein; 1.21 grams fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Nutrition (calculated from recipe ingredients)
Calories From Fat: 39
Total Fat: 4.5g