Apricot Pineapple Pie (4 star)

3
8/7/11
Apricots are on and we have a lot of them. We usually dry them and make lots of jam. Kerry also made some great ham roll-ups with an apricot sauce. We decided to use them in a pie, the Lion House Pie Book has a great recipe, we modified it slightly and it turned out good but it had too much pineapple for my taste.

Filling
4 cups fresh apricot halves
1 (20 ounce) can pineapple tidbits
3/4 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt

Crust
Lion House Pie Crust

Pit and quarter apricots, mix Add pineapple and 1 cup pineapple juice. In a separate bowl, mix sugar, cornstarch, and salt; pour on top of fruit and mix with spatula. Pour into pie shell, add top crust and seal, brush with buttermilk and sprinkle with sugar. Bake at 375 degrees F. for 45 to 50 minutes or until golden brown.