Apricot-Pineapple Pie
A delightful apricot-pineapple pie featuring fresh fruit layers, sweet and tart flavors, perfect for summer gatherings or a comforting dessert. Rich, fruity, and flaky crust.
Ingredients
Instructions
- Preheat oven to 425°F.
- Line a 9-inch pie pan with one crust and brush the crust with melted butter.
- Arrange a layer of apricot halves over the buttered crust.
- In a bowl, combine sugar, flour, cinnamon, tapioca, and salt.
- Sprinkle half of the sugar-flour mixture over the apricots.
- Add half of the crushed pineapple on top of the sugar-flour layer.
- Repeat the layers with the remaining sugar-flour mixture and pineapple.
- Pour melted butter over the top of the assembled pie.
- Cover with the second crust and puncture several holes to allow steam to escape.
- Bake for 10 minutes at 425°F.
- Reduce oven temperature to 375°F and bake for an additional 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the apricot filling. If fresh apricots are not available, canned or frozen apricots can be used, but make sure to adjust the sugar accordingly. To ensure a flaky crust, handle the pastry dough as little as possible. If you're short on time, store-bought pie crusts are a great substitute.
Serving Suggestions
Serve the apricot-pineapple pie warm with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Creamed Cauliflower as a side dish for a complete meal. For a refreshing twist, consider drizzling some honey over the top before serving or adding a dollop of whipped cream.
Storage & Reheating
Store leftover pie in the refrigerator, tightly covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help retain the pie's flaky crust. Alternatively, you can enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot-Pineapple Pie contains roughly 639 calories, with 9g protein, 79g carbohydrates, and 32g fat. It is a good source of iron (19% of the Daily Value), protein (18% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1245mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Absolutely! This recipe is versatile, and you can substitute apricots with peaches or plums for a different flavor. Just ensure that the fruit is ripe and sweet to maintain the pie's deliciousness. Adjust sugar as needed based on the sweetness of the fruit used.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for 5-7 minutes before adding the filling. Additionally, sprinkling a light layer of flour or cornstarch on the crust before adding the fruit helps absorb excess moisture. This technique works well with many American recipes.
Is it possible to make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble the pie, cover it with plastic wrap, and refrigerate until ready to bake. Ensure you remove it from the fridge about 30 minutes before baking to allow it to come to room temperature, which helps it bake evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).