Fresh Pineapple Pie

Ingredients

1 recipe for double crust pie
130 gr granulated sugar
32 gr all purpose flour
140 gr snipped apricots
40 gr macadamia nuts
30 gr rum flavoring
10 ml water
4 gr granulated sugar
1 gr cinnamon
16 ml milk

Instructions

Prepare and roll our pastry for double crust pie as directed. Line a 23 cm pie plate with half of the pastry.

For filling, combine two third 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.