Fresh Pineapple Pie

Recipe Ingredients

1		For double crust pie
2/3 cup	131g / 4.6oz	Granulated sugar
1/4 cup	15g / 0.5oz	All purpose flour
4 cups	948ml	Peeled - cored, cubed, fresh pineapple, about 1 1/2
1/2 cup	118ml	Snipped dried apricots
1/3 cup	30g / 1.1oz	Chopped macadamia nuts or almonds
2 tablespoons	30ml	Rum flavoring plus 2 T. Water
1 teaspoon	5ml	Granulated sugar
1/8 teaspoon	0.6ml	Ground cinnamon
1 tablespoon	15ml	Milk

Recipe Instructions

Prepare and roll our pastry for double crust pie as directed. Line a 9 inch pie plate with half of the pastry.

For filling, combine 2/3 cup sugar and the flour. Add the pineapple, apricots, nuts, and rum, then gently toss until coated. Transfer fruit mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the top crust. Place top crust on filling. Seal and flute edge.

Combine 1 teaspoon sugar and the cinnamon. Brush top crust with milk. Sprinkle with sugar-cinnamon.

Cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil. Bake 20-25 minutes more or until golden. Cool pie on a wire rack. Cover and refrigerate any leftovers.

Source:
Unknown Cookbook

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