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| 1 | Recipe for Double Crust Pie |
| 2/3 Tasse | sugar granulated |
| 1/4 Tasse | all-purpose flour |
| 4 Tasse | Peeled; cored, cubed, fresh pineapple), about 1 1/2 med. |
| 1/2 Tasse | Snipped dried apricots |
| 1/3 Tasse | Chopped macadamia nuts or almonds |
| 2 Esslöffel | Rum flavoring plus 2 T. water |
| 1 Teelöffel | sugar granulated |
| 1/8 Teelöffel | cinnamon ground |
| 1 Esslöffel | milk |
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Prepare and roll our pastry for double crust pie as directed. Line a 9 inch pie plate with half of the pastry.
For filling, combine 2/3 cup sugar and the flour. Add the pineapple, apricots, nuts, and rum, then gently toss until coated. Transfer fruit mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the top crust. Place top crust on filling. Seal and flute edge.
Combine 1 teaspoon sugar and the cinnamon. Brush top crust with milk. Sprinkle with sugar-cinnamon.
Cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil. Bake 20-25 minutes more or until golden. Cool pie on a wire rack. Cover and refrigerate any leftovers. Makes 8 servings.
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