** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. This filling is intense and sweet-tart, like the traditional apricot-pineapple jam.
2. With knife or kitchen shears, cut each apricot into quarters.
3. Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes.
4. Add sugar and cook 5 minutes more. Drain, reserving 3/4 cup juice.
5. Set apricots aside. Drain crushed pineapple, reserving 1/4 cup juice.
6. Set pineapple aside. In mixing bowl, dissolve cornstarch in reserved pineapple juice.
7. Add reserved apricot juice. Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually.
8. Mix drained apricots and pineapple thoroughly.
9. Mix with thickened juices and pour into unbaked pie shell.
10. Dot with butter. Cover with top crust, crimp edges and pierce with fork.
11. Bake at 400 F 25 minutes. Makes 6-8 servings.
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Dietary Notes:
This recipe is low-sodium with 34.75mg per serving and low-cholesterol with 11.5mg per serving
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Corn, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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