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Apricot-Pineapple Pie - 1

Cuisine: German
Type: Fruit
Courses: Pies
Serves: 8 people

Recipe Ingredients

  Pie Shell
1 cup 160g / 5.6ozCrisp rice cereal - crushed
3 tablespoons 45mlMargarine
1 tablespoon 15mlSugar
1 can  Apricot halves - (16 oz)
1 can  Crushed pineapple - (15 1/4 oz)
1/4 cup 49g / 1.7ozSugar
3 tablespoons 45mlQuick cooking tapioca
1/2 teaspoon 2.5mlGround cinnamon
1 cup 237mlJuice from apricots and pine
2 teaspoons 10mlLemon 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.

"The Cobbler Crusade" by Irene Ritter


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