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Name: Apricot-Pineapple Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 tb Sugar; 3 tb Butter; Salt; 1 1/2 c Dried apricots; 1 1/2 tb Cornstarch; Pastry for 8" double pie; 1 1/2 c Water; 1 cn Crushed pineapple (8 oz)

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INGREDIENTS

6 tb Sugar
3 tb Butter
Salt
1 1/2 c Dried apricots
1 1/2 tb Cornstarch
Pastry for 8" double pie
1 1/2 c Water
1 cn Crushed pineapple (8 oz)

Servings

INSTRUCTIONS

This filling is intense and sweet-tart, like the traditional apricot-pineapple jam. With knife or kitchen shears, cut each apricot into quarters. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice. Set apricots aside. Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside. In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually. Mix drained apricots and pineapple thoroughly. Mix with thickened juices and pour into unbaked pie shell. Dot with butter. Cover with top crust, crimp edges and pierce with fork. Bake at 400F. 25 minutes. Makes 6-8 servings. Each of 6 servings contains about: 546 calories; 299 milligrams sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams carbohydrates; 5 grams protein; 1.21 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Apricot-Pineapple Pie

6 tb Sugar
3 tb Butter
 Salt
1 1/2 c Dried apricots
1 1/2 tb Cornstarch
 Pastry for 8" double pie
1 1/2 c Water
1 cn Crushed pineapple (8 oz)

This filling is intense and sweet-tart, like the traditional  apricot-pineapple jam.    With knife or kitchen shears, cut each apricot into quarters. Put  apricots in saucepan, add water, bring to boil, cover and cook over  medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain,  reserving 3/4 cup juice. Set apricots aside.    Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.    In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add  reserved apricot juice. Put mixed juices in saucepan, add dash salt  and cook over medium heat until mixture thickens, stirring  continually.    Mix drained apricots and pineapple thoroughly. Mix with thickened  juices and pour into unbaked pie shell. Dot with butter. Cover with  top crust, crimp edges and pierce with fork. Bake at 400F. 25  minutes. Makes 6-8 servings.    Each of 6 servings contains about: 546 calories; 299 milligrams  sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams  carbohydrates; 5 grams protein; 1.21 grams fiber.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 8 Servings

Calories: 209
Calories from Fat: 40 (19%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 11.4mg		4 %
Sodium 33.8mg		1 %
Potassium 286mg		8 %
Total Carbohydrate 44.1g		13 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 42.3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 209

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