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Ingredientes
- 1 x Recipe for Double Crust Pie
- 2/3 c. Granulated sugar
- 1/4 c. All purpose flour
- 4 c. Peeled, cored, cubed, fresh pineapple), about 1 1/2 med.
- 1/2 c. Snipped dry apricots
- 1/3 c. Minced macadamia nuts or possibly almonds
- 2 Tbsp. Rum flavoring plus 2 Tablespoons water
- 1 tsp Granulated sugar
- 1/8 tsp Grnd cinnamon
- 1 Tbsp. Lowfat milk
Direcciones
- 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 c. sugar and the flour. Add in the pineapple, apricots, nuts, and rum, then gently toss till coated. Transfer fruit mix 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 tsp. sugar and the cinnamon. Brush top crust with lowfat milk.
- Sprinkle with sugar-cinnamon.
- Cover edge of pie with foil. Bake in a 375 oven for 25 min. Remove foil. Bake 20-25 min more or possibly till golden brown. Cold pie on a wire rack.
- Cover and chill any leftovers.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 8 servings | |
| Calories 98 | |
| Calories from Fat 12 | 12% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 21.54g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 18.2g | 12% |
| Protein 0.73g | 1% |
