Thursday, September 16, 2010

Signature Dish

Do you have a signature dish? No? Isn't it normal for every 27 year-old to have a signature dish? :) Anywho, my signature dish is a Pineapple Apricot Pie. I made this as a high schooler for 4-H and took it both as a project and for our county pie auction. According to my MIL this is a n0-no. Opps... I have made this pie for family occasions and I made this for Thanksgiving as an RA too. It's a winner, either as a double crust pie or as a single crust pie with a crumble topping. Usually I make the crumble topping when I've completely botched the second layer of pie crust. Like all pies, this pie is perfect warmed and served with a scoop of vanilla ice cream. YUM!

1½ cup Dried apricots
1½ cup Water
6 tablespoons Sugar
1 can Crushed pineapple (8 oz)
1½ tablespoon Cornstarch
3 tablespoons Butter

Pastry for 8" double pie crust

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

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