Ingredients
- 1 recipe for double crust pie
- 1/2 cup snipped apricots (dried)
- 5/8 cup granulated sugar
- 3/8 cup macadamia nuts (chopped)
- 1/4 cup all purpose flour
- 2 tablespoons rum flavoring (plus)
- 1 tablespoon milk
- 2 t water
- 1 teaspoon granulated sugar
- 1/8 teaspoon cinnamon (ground)
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.
