Springtime "Pine-apple" Pie
Source of Recipe
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Pastry for 2-crust pie
1 c. crushed pineapple
1/4 c. red cinnamon candies (red hots)
1/4 c. brown sugar, firmly packed
2/3 c. granulated sugar
1/2 tsp. salt
2 Tbls. quick-cooking tapioca
3 c. thinly sliced peeled apples
2 Tbls. butter
Combine pineapple and red hots, cook over low heat until candies
melt. Combine sugars, salt, tapioca and apples. Let stand 15
minutes. Combine pineapple and apple mixture, turn into pastry-lined
9" pie pan. Adjust top crust and flute edges; cut vents. Bake at
425 degrees F for 40-50 minutes, or until filling is tender and
crust golden. Partially cool on rack before serving.
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