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Rating: 5/5 (4 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 151
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 12mg
Sodium 35mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars 13g
Protein 1g
Vitamin A  25%Vitamin C  5%
Calcium  1%Iron  5%
Potassium  7%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot-Pineapple Pie

Date Added: May 24, 2020


6 Tablespoons Sugar
1 1/2 Tablespoons Cornstarch
3 Tablespoons Butter
1 1/2 Cups Water warm
1 1/2 Cups Dried Apricots
1 Can Crushed Pineapple (8 oz)
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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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