*  Exported from  MasterCook  *
 
                            Fresh Pineapple Pie
 
 Recipe By     : Unknown Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      recipe        for Double Crust Pie
      2/3  cup           granulated sugar
      1/4  cup           all purpose flour
    4      cups          peeled, cored, cubed, fresh pineapple) -- about 1 1/2
 med.
      1/2  cup           snipped dried apricots
      1/3  cup           chopped macadamia nuts or almonds
    2      Tablespoons   rum flavoring plus 2 T. water
    1      teaspoon      granulated sugar
      1/8  teaspoon      ground cinnamon
    1      Tablespoon    milk
 
 Prepare and roll our pastry for double crust pie as directed.  Line a 9 inch
 pie plate with half of the pastry.
 
 For filling, combine 2/3 cup sugar and the flour.  Add the pineapple,
 apricots, nuts, and rum, then gently toss until coated.  Transfer fruit
 mixture to the pastry-lined pie plate.  Trim bottom pastry to edge of pie
 plate.  Cut slits in the top crust.  Place top crust on filling.  Seal and
 flute edge.
 
 Combine 1 teaspoon sugar and the cinnamon.  Brush top crust with milk.
  Sprinkle with sugar-cinnamon.
 
 Cover edge of pie with foil.  Bake in a 375 oven for 25 minutes.  Remove
 foil.  Bake 20-25 minutes more or until golden.  Cool pie on a wire rack.
  Cover and refrigerate any leftovers.  Makes 8 servings.
 
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