Apricot-pineapple pie printer-friendly version

Apricots & pineapple make a heavenly combination. People often ask us for this recipe, which has been a family favorite for many many years.

Snip 1 1/2 cup dried apricots (about 6 oz.*) into halves or quarters; place in saucepan with 2 cups of water. Boil slowly until tender (15–20 minutes).

Add 1 16-oz. can of crushed, drained pineapple. Blend 1/2 cup sugar, 2 Tbs. cornstarch, and a few grains of salt. Stir into fruit; add sugar to taste (depending on the tartness of the apricots, you might need to add as much as another half cup, but be careful not to oversweeten it). Bring to a boil.

Turn into 9-inch pie crust; top with crust; cut slits. Bake at 425 degrees for 25 minutes.

*If you have an 8- or 10-oz. container of dried apricots, just use ‘em all and add a little extra water. There's nothing scientific about these amounts. You just want it to taste good & have a thick consistency.