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Associate.com - Share Your Recipe!

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

Ingredients:
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
med.
1/2 Cup(s) Snipped dried apricots
1/3 Cup(s) Chopped Macadamia nuts or
almonds
2 Tablespoon(s) Rum flavoring plus 2 T.
Water
1/8 Teaspoon(s) Ground cinnamon
1 Tablespoon(s) Milk
Directions:
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
byL979@aol.com 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


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