Apricot-Pineapple Pie - 1

Recipe Ingredients

		Pie Shell
1 cup	160g / 5.6oz	Crisp rice cereal - crushed
3 tablespoons	45ml	Margarine
1 tablespoon	15ml	Sugar
		Filling
1 can		Apricot halves - (16 oz)
1 can		Crushed pineapple - (15 1/4 oz)
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	Quick cooking tapioca
1/2 teaspoon	2.5ml	Ground cinnamon
1 cup	237ml	Juice from apricots and pine
2 teaspoons	10ml	Lemon juice

Recipe Instructions

To make pie shell: Preheat oven to 375F (moderate)

Mix rice cereal, margarine, and 1 tbs sugar thoroughly. Save 1/4 cup of crumb mixture for top of pie.  Press remaining crumb mixture into 8 in pie pan so the bottom and sides are completely covered. Bake until crust is firm, about 8 min. Cool.

To make filling: Drain juice pack Apricots and pineapple; save 1 cup juice. Coarsely chop apricots.

Mix sugar, tapioca, and cinnamon in saucepan, Stir in fruit juice. Let stand 5 min Cook over low heat, stirring constantly until thickened. Remove from heat. Add apricots, pineapple and lemon juice.  Mix well Spoon filling into pie. Sprinkle crumbs over the top. Chill until set.

Source:
"The Cobbler Crusade" by Irene Ritter

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