Apple Pineapple Apricot Lattice Top Pie Recipe

• 1 x 8" sgl. pie shell thawed
• 4 x eating apples peeled thinly sliced
• 1/4 c. dry apricots diced
• 6 ounce pineapple thawed or possibly apple-juice concentrated
• 2 Tbsp. cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg granulated sugar substitute to equal 2 tbsp sugar or possibly equivalent fructose

1. Flatten pie shell on a cutting board and slice it into 1/2-inch-wide strips.
2. Combine remaining ingredients, except sugar substitute, and mix lightly.
3. Spoon half the fruit mix into a 9-inch nonstick deep-dish pie pan.
4. Sprinkle proportionately with sugar substitute.
5. Add in remaining fruit mix.
6. Take the longest (center) strips of pie pastry and gently stretch it to fit across the middle of the cake pan or possibly pie pan.
7. Continue to stretch and arrange strips-3/4 inch apart-till the pie is covered with criss-cross lattice of pastry.
8. Throw away leftover pastry.
9. Bake the pie, uncovered, in a preheated 425 oven 25 min.
10. Allow to cold before cutting.
11. (155 calories per serving; 10 more per serving with fructose)

eating apples, pineapple, cornstarch, cinnamon, nutmeg

Taken from cookeatshare.com/recipes/apple-pineapple-apricot-lattice-top-pie-67700 (may not work)