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Add a photoServings: 8
Ingredients
- pie shell
- 1 c. crisp rice cereal crushed
- 3 Tbsp. margarine
- 1 Tbsp. sugar
- 1 can apricot halves (16 ounce)
- 1 can crushed pineapple(15 1/4 ounce)
- 1/4 c. sugar
- 3 Tbsp. quick cooking tapioca
- 1/2 tsp grnd cinnamon
- 1 c. juice from apricots and pine
- 2 tsp lemon juice
Directions
- To make pie shell: Preheat oven to 375 deg (moderate) Mix rice cereal, margarine, and 1 tbs sugar thoroughly. Save 1/4 c. of crumb mix for top of pie. Press remaining crumb mix into 8 in pie pan so the bottom and sides are completely covered. Bake till crust is hard, about 8 minutes. Cold. To make filling: Drain juice pack Apricots and pineapple; save 1 c. juice. Coarsely chop apricots. Mix sugar, tapioca, and cinnamon in ssaucepan, Stir in fruit juice. Let stand 5 minutes Cook over low heat, stirring constantly till thickened. Remove from heat. Add in apricots,pineapplem and lemon juice. mic well Spoon filling into pie. Sprinkle crumbs over the top. Refrigeratetill set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 40 | 15% |
| Total Fat 4.48g | 6% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.78g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 226mg | 6% |
| Total Carbs 53.97g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 28.69g | 19% |
| Protein 2.16g | 3% |
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