Pineapple-Apricot Pie
A delicious tropical-inspired fruit pie combining sweet apricots and pineapple in a flaky crust, perfect for summer gatherings or as a comforting dessert.
Ingredients
Instructions
- Combine canned apricots, cooked pineapple, cornstarch, and sugar in a bowl.
- Pour the fruit mixture into a pastry-lined 9-inch pie pan.
- Dot the filling with butter and cover with the top crust.
- Prick the top crust with a fork and sprinkle with sugar.
- Bake in a preheated 425°F oven for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for an additional 30 minutes.
Tips & Substitutions
For a thicker filling, increase the cornstarch to 4 tablespoons. If fresh pineapple is available, consider using it instead of canned for a brighter flavor. You can also substitute the apricots with peaches or pears for a different twist. To prevent a soggy bottom, pre-bake the bottom crust for 5-7 minutes before adding the filling. This pie is a great way to use up leftover fruit!
Serving Suggestions
Serve the pineapple-apricot pie warm with a scoop of vanilla ice cream or whipped cream on top for added indulgence. It pairs beautifully with Ann's Key Lime Cake for a delightful dessert spread. Consider a side of fresh fruit salad to balance the sweetness of the pie. This dish is also a wonderful ending to a summer meal.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or in a preheated oven at 350°F for about 10-15 minutes, until warmed through. This pie can also be served cold, making it versatile for different preferences.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Apricot Pie contains roughly 239 calories, with 1g protein, 52g carbohydrates, and 3g fat. It is a good source of vitamin C (14% of the Daily Value) and dietary fiber (10% 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 fresh apricots instead of canned?
Yes, you can use fresh apricots! Just make sure to peel and slice them, and you may want to increase the sugar slightly to account for the tartness. Fresh fruit can add a wonderful texture and flavor to the pie.
What can I do if my pie crust is too tough?
If your pie crust turns out too tough, it could be due to overworking the dough. Next time, handle the dough gently and avoid adding too much flour. For a softer crust, consider using a lighter pastry recipe or using a store-bought crust.
How can I tell when the pie is done baking?
Your pie is done when the crust is golden brown and the filling is bubbling at the edges. You can also insert a knife into the filling; it should come out clean if the cornstarch has set properly. Keep an eye on it to prevent over-baking.
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).