Apricot-Pineapple Pie Recipe

Ingredients

1 1/2 cup dried apricots
1 1/2 cup water
6 tbsp sugar
1 can crushed pineapple (8 oz)
1 1/2 tbsp cornstarch
1 salt
3 tbsp butter
1 pastry for 8 double pie crust


Directions

This filling is intense and sweet-tart, like the traditional
apricot-pineapple jam.

With knife or kitchen shears, cut each apricot into quarters. Put
apricots in saucepan, add water, bring to boil, cover and cook over
medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain,
reserving 3/4 cup juice. Set apricots aside.

Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.

In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add
reserved apricot juice. Put mixed juices in saucepan, add dash salt
and cook over medium heat until mixture thickens, stirring
continually.

Mix drained apricots and pineapple thoroughly. Mix with thickened
juices and pour into unbaked pie shell. Dot with butter. Cover with
top crust, crimp edges and pierce with fork. Bake at 400'F. 25
minutes. Makes 6-8 servings.

Each of 6 servings contains about: 546 calories; 299 milligrams
sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams
carbohydrates; 5 grams protein; 1.21 grams fiber.


Servings: 8 servings

 

 

Apricot-Pineapple Pie Recipe brought to you by Recipe Ideas


Categories: Apple; Apple Pie; Dessert; Fruit; Pie


The History of Recipes

We can read the history of meal recipes back into ancient history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. However, these, old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.

Later on, in Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of a good variety of aromatic flavours, including many that are still in use today like thyme, rue and dill.

Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from the East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an explosion in publications on food, the majority of which still exist in private collections.

By the advent of the twentieth century, cooking publications were greatly in demand as a result of increased literacy, people having increased spare time and having more money to spend.

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We hope you enjoy this Apricot Pineapple Pie recipe.

 


Apricot-Pineapple Pie Recipe, one of many tasty recipes brought to you by Recipes Ideas




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