Granny's Apricot Pie
Granny's Apricot Pie
1 pound fresh (or canned) apricots, undrained
1 1/2 Tablespoon cornstarch
1 small can crushed pineapple, undrained
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sugar (to taste)
1/4 teaspoon salt
1 tsp. vanilla
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Combine cornstarch and pineapple. Peel, seed and slice fresh apricots. Place apricots in a saucepan and
add sugar (enough to almost cover apricots or to taste) add pineapple mixture and salt and bring to a
boil. Boil for one minute stirring constantly. Place in an unbaked pie shell, cover with top crust. Slit
top and flute edges. Bake at 425 degrees for 30 minutes or until nicely browned.
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