Apricot-Pineapple Pie Recipe

Name: Apricot-Pineapple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: pastry for 2 crust pie; 1 Tbsp. butter, melted; 4 1/2 c. fresh apricots, cut in half; 2/3 c. sugar; 2 1/2 Tbsp. flour; 1/4 tsp. cinnamon; 1 Tbsp. Minute tapioca; pinch of salt; 1/2 (6 oz.) can crushed pineapple; 2 Tbsp. butter, melted

Servings: persons

pastry for 2 crust pie
1 Tbsp. butter, melted
4 1/2 c. fresh apricots, cut in half
2/3 c. sugar
2 1/2 Tbsp. flour
1/4 tsp. cinnamon
1 Tbsp. Minute tapioca
pinch of salt
1/2 (6 oz.) can crushed pineapple
2 Tbsp. butter, melted

1
Preheat oven to 425u00b0.
2
Line a 9-inch pie pan with one crust. Brush crust with butter.
3
Place a layer of apricot halves over butter.
4
Combine sugar, flour, cinnamon, tapioca and salt.
5
Put half of sugar-flour mixture over apricots.
6
Put half of pineapple on sugar-flour mixture.
7
Repeat layers.
8
Pour butter on top. Cover with other crust.
9
Puncture several times to let steam out. Bake for 10 minutes.
10
Reduce heat to 375u00b0 and bake for 35 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: pastry for 2 crust pie, 1 Tbsp. butter, melted, 4 1/2 c. fresh apricots, cut in half, 2/3 c. sugar, and more.

Yes, Apricot-Pineapple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Pineapple Pie

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