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Apricot Pineapple Pie Recipe
|Pastry||1 (For Double Crust Pie)|
|Dried apricots||8 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Canned crushed pineapple||20 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1949 Calories from Fat 243
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 84.9 mg3.5%
Total Carbohydrates 426 g141.9%
Dietary Fiber 25 g100.2%
Sugars 366.2 g
Protein 16 g32.1%
Vitamin A 171% Vitamin C 3.8%
Calcium 13.4% Iron 41.4%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of plate.
In large saucepan, cover apricots with water; bring to boiling.
Simmer gently, covered, for 15 to 20 minutes or till tender.
In mixing bowl combine sugar and flour; add drained apricots and undrained pineapple.
Toss to mix thoroughly.
Turn fruit mixture into pastry-lined pie plate; dot with butter.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more.
Cool thoroughly on rack before serving.