Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Fresh Pineapple Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Recipe for Double Crust Pie
2/3 Cup(s) Granulated Sugar
1/4 Cup(s) All purpose flour
4 Cup(s) Peeled, cored cubed fresh
pineapple about 1 1/2
1/2 Cup(s) Snipped dried apricots
1/3 Cup(s) Chopped Macadamia nuts or
2 Tablespoon(s) Rum flavoring plus 2 T.
1/8 Teaspoon(s) Ground cinnamon
1 Tablespoon(s) Milk
Prepare and roll our pastry for double crust pie as directed. Line a
9inch pie plate with half of the pastry.For filling, combine 2/3 cup
sugar and the flour. Add the pineapple,apricots, nuts, and rum, then
gently toss until coated. Transfer fruitmixture to the pastry-lined pie
plate. Trim bottom pastry to edge of pieplate. Cut slits in the top
crust. Place top crust on filling. Seal andflute 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 oven for
25 minutes. Removefoil. Bake 20-25 minutes more or until golden. Cool
pie on a wire rack.Cover and refrigerate any leftovers. Makes 8
servings.Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #685 on Jul 21, 1997

Nutrition (calculated from recipe ingredients)
Calories: 184
Calories From Fat: 37
Total Fat: 4.4g
Cholesterol: <1mg
Sodium: 3mg
Potassium: 208.8mg
Carbohydrates: 37.3g
Fiber: 1.8g
Sugar: 32.1g
Protein: 1.5g

Scale this recipe to Servings [?]