Apple and Pineapple Pie
Apple and Pineapple Pie
2 tablespoons quick-cooking tapioca
1 cup sugar
1/2 teaspoon salt
3 cups thinly sliced, peeled tart apples
1 cup (9-ounce can) crushed pineapple and juice
1 tablespoon lemon juice
Pastry for two-crust 9-inch pie
2 tablespoons butter
1/2 teaspoon cinnamon
Combine tapioca, sugar, salt, fruits, and lemon juice. Let stand 15 minutes. Fill unbaked pie shell with fruit mixture. Dot with butter and sprinkle with cinnamon.
Moisten edge of bottom crust. Add top crust. Trim and flute edges of crusts. Make sure there are top slits in crust to permit escape of steam during baking. Bake in 425 degrees for about 20 minutes until crust is browned. Lower heat to 325 degrees and finish baking pie... about 30 to 40 minutes longer, until syrup boils with heavy bubbles that do not burst. Serve with Cheddar cheese if desired.
2 tablespoons quick-cooking tapioca
1 cup sugar
1/2 teaspoon salt
3 cups thinly sliced, peeled tart apples
1 cup (9-ounce can) crushed pineapple and juice
1 tablespoon lemon juice
Pastry for two-crust 9-inch pie
2 tablespoons butter
1/2 teaspoon cinnamon
Combine tapioca, sugar, salt, fruits, and lemon juice. Let stand 15 minutes. Fill unbaked pie shell with fruit mixture. Dot with butter and sprinkle with cinnamon.
Moisten edge of bottom crust. Add top crust. Trim and flute edges of crusts. Make sure there are top slits in crust to permit escape of steam during baking. Bake in 425 degrees for about 20 minutes until crust is browned. Lower heat to 325 degrees and finish baking pie... about 30 to 40 minutes longer, until syrup boils with heavy bubbles that do not burst. Serve with Cheddar cheese if desired.
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