Fruit Pie Recipe
Ingredients
| Pineapple | 1 Cup (16 tbs), cubed | |
| 2 pears, pared and diced | ||
| Bananas | 2 , diced | |
| Dried figs | 1 Cup (16 tbs), finely chopped | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Flour | 1 Tablespoon | |
| Grated peel and juice of 1 lemon | ||
| Pastry for 9-inch, 2-crust pie | ||
| Sugar | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Water | 2 Tablespoon | |
| Rum | 1/2 Cup (16 tbs) | |
Directions
Combine first 8 ingredients.
Mix well; turn into pastry-lined 9-inch pie pan; cover with pastry top.
Seal and crimp edges.
Prick top to allow steam to escape.
Bake at 425° for 40 to 50 minutes.
Blend sugar, cornstarch, and cinnamon in saucepan.
Add water and rum; cook, stirring, until thickened.
Serve hot sauce over hot pie
Mix well; turn into pastry-lined 9-inch pie pan; cover with pastry top.
Seal and crimp edges.
Prick top to allow steam to escape.
Bake at 425° for 40 to 50 minutes.
Blend sugar, cornstarch, and cinnamon in saucepan.
Add water and rum; cook, stirring, until thickened.
Serve hot sauce over hot pie
Chef
