Fresh Pineapple Pie

1. 1

   Prepare and roll our pastry for double crust pie as directed.

2. 2

   Line a 9 inch pie plate with half of the pastry.

3. 3

   For filling, combine 23 cup sugar and the flour.

4. 4

   Add the pineapple, apricots, nuts, and rum, then gently toss until coated.

5. 5

   Transfer fruit mixture to the pastry-lined pie plate.

6. 6

   Trim bottom pastry to edge of pie plate.

7. 7

   Cut slits in the top crust.

8. 8

   Place top crust on filling.

9. 9

   Seal and flute edge.

10. 10

    Combine 1 teaspoon sugar and the cinnamon.

11. 11

    Brush top crust with milk.

12. 12

    Sprinkle with sugar-cinnamon.

13. 13

    Cover edge of pie with foil.

14. 14

    Bake in a 375F (190C).

15. 15

    oven for 25 minutes.

16. 16

    Remove foil.

17. 17

    Bake 20 to 25 minutes more or until golden.

18. 18

    Cool pie on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.