1 Recipe for Double Crust Pie
2/3 c Granulated sugar
1/4 c All purpose flour
4 c Peeled; cored, cubed, fresh
-pineapple), about 1 1/2
-med.
1/2 c Snipped dried apricots
1/3 c Chopped macadamia nuts or
-almonds
2 tb Rum flavoring plus 2 T.
-water
1 ts Granulated sugar
1/8 ts Ground cinnamon
1 tb Milk
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. Makes 8 servings.
Yields
8 Servings