Ingredients
- 1 recipe for double crust pie
- 140 gr snipped apricots (dried)
- 130 gr granulated sugar
- 40 gr macadamia nuts (chopped)
- 32 gr all purpose flour
- 30 gr rum flavoring (plus)
- 16 ml milk
- 10 ml water
- 4 gr granulated sugar
- 1 gr cinnamon (ground)
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.
