Pine-Apple Pie


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 & red hots, cook over low heat until candies melt. Combine sugars, salt, tapioca & apples. Let stand 15 minutes. Combine pineapple & apple mixture, turn into pastry-lined 9" pie pan. Adjust top crust & flute edges; cut vents. Bake at 425 degrees F for 40-50 minutes, or until filling is tender & crust golden. Partially cool on rack before serving.

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