Fresh Pineapple Pie

• 23 cup sugar granulated
• 1/4 cup flour, all-purpose
• 4 cups pineapple peeled, cored, cubed
• 1/2 cup apricots
• 13 cup macadamia nuts
• 2 tablespoons rum
• 1 teaspoon sugar granulated
• 18 teaspoon cinnamon ground
• 1 tablespoon milk

1. Prepare and roll our pastry for double crust pie as directed.
2. Line a 9 inch pie plate with half of the pastry.
3. For filling, combine 23 cup sugar and the flour.
4. Add the pineapple, apricots, nuts, and rum, then gently toss until coated.
5. Transfer fruit mixture to the pastry-lined pie plate.
6. Trim bottom pastry to edge of pie plate.
7. Cut slits in the top crust.
8. Place top crust on filling.
9. Seal and flute edge.
10. Combine 1 teaspoon sugar and the cinnamon.
11. Brush top crust with milk.
12. Sprinkle with sugar-cinnamon.
13. Cover edge of pie with foil.
14. Bake in a 375F (190C).
15. oven for 25 minutes.
16. Remove foil.
17. Bake 20 to 25 minutes more or until golden.
18. Cool pie on a wire rack.

sugar, flour, pineapple, apricots, nuts, rum, sugar, cinnamon ground, milk

Taken from recipeland.com/recipe/v/fresh-pineapple-pie-44464 (may not work)