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#10118
PINE-APPLE PIE
Ingredients
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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
Procedure
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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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