LOCATION: Recipes >> Pies >> Pineapple 12
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Pineapple 12
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Pineapple Pie
2 cups flour
3/4 teaspoon salt
2/3 cup shortening
1/4 cup ice water
1 cup apricots, cut in pieces
1 cup water
2/3 cup brown sugar
2 cups pineapple
1 teaspoon vanilla
1 tablespoon butter
Milk
Blend flour and salt then cut in shortening. Sprinkle in water
and mix with hands without too much play. Divide in two, shape
into disks and wrap in plastic wrap. Refrigerate.
Simmer apricots in water for 20 to 30 minutes until tender, stirring
occasionally. Remove from heat and stir in brown sugar. Set aside
to cool. When cool, add pineapple and vanilla to apricot mixture.
If the mixture is too wet, mix a tablespoon of cornstarch with 2
tablespoons pineapple juice and add to mixture. Turn into pie
crust you prepared while waiting for apricots to cool. Dot with
cut up butter and rub milk along rim to allow for sealing top crust.
Add top crust and brush with milk. Bake at 425 for 20 to 25 minutes.
Lower the temperature to 350 and bake for 35 to 40 minutes more.
Best if served slightly warm.
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