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Prep Time

Prep Time

15 min

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Total Time

80 min

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Calories per serving

250

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Servings

8

Ingredients (12)
  • 1 Bundle (1-1/2 inch) gingersnap cookies, made with cane sugar
  • 1 DOLE® Canned Pineapple Chunks in Heavy Syrup
  • 1 loaf (1-inch) thick slices Italian round rustic bread
  • 1/3 cup slivered almonds
  • 1/3 cup powdered sugar
  • 3-1/2 cups frozen DOLE® Cherry Berry Blend
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon DOLE® Canned Pineapple Slices in 100% Pineapple Juice
Directions
  1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
  2. Place almonds and powdered sugar in mini food processor or blender. Cover; process with on-and-off pulses until almonds are finely chopped.
  3. Toss almond mixture, cherry berry blend, 1/3 cup granulated sugar, the cornstarch and almond extract in medium bowl until well mixed. Spoon berry mixture evenly onto crust to within 1 inch of edge. Fold crust over filling, pleating crust as necessary.  
  4. Beat egg and water in a small bowl; brush onto crust edges. Sprinkle edges with 1 tablespoon turbinado sugar.
  5. Bake 30 to 35 minutes or until crust is deep golden brown. Cool 30 minutes. Serve warm.