Fruit Diet Pie Recipe
Ingredients
| Dried apricots | 2 Cup (16 tbs) | |
| Quick-cooking tapioca | 1 | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Pastry for 9" two-crust pie | ||
| Pineapple chunks | 2 1/2 Can (10oz), drained | |
| 1 tablesp. grated lemon rind | ||
| 1 tablesp. butter or margarine | ||
| Light cream | ||
Directions
Night before: Pour 2 cups boiling water over apricots.
Let soak overnight.
Early in day: Start heating oven to 450 °F.
Drain apricots, reserving 1/4 cup juice.
Combine this juice with tapioca, sugar, and salt; let stand 15 min.
Meanwhile, line 9" pie plate with pastry; roll out top crust.
Combine apricots, pineapple, lemon rind, and tapioca mixture; toss together gently.
Pour into lined pie plate; dot with butter.
Adjust top crust; brush with cream.
Bake at 450°F. 15 min.; then reduce oven temperature to 375°F., and bake 45 min.
Cool on rack.
Let soak overnight.
Early in day: Start heating oven to 450 °F.
Drain apricots, reserving 1/4 cup juice.
Combine this juice with tapioca, sugar, and salt; let stand 15 min.
Meanwhile, line 9" pie plate with pastry; roll out top crust.
Combine apricots, pineapple, lemon rind, and tapioca mixture; toss together gently.
Pour into lined pie plate; dot with butter.
Adjust top crust; brush with cream.
Bake at 450°F. 15 min.; then reduce oven temperature to 375°F., and bake 45 min.
Cool on rack.
Chef
