Prep Time

85 min

Total Time

85 min

Calories per serving

0

Servings

8

Ingredients (10)
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained
  • 2 large tart apples, peeled, cored, sliced
  • grated peel and juice from 1 lemon
  • 1/4 cup sugar
  • 1/3 cup flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • pastry for two crust 9 in. pie
  • 2 tbsp. margarine
  • Canned Pineapple Chunks in Heavy Syrup
Directions
  1. Combine drained pineapple, apples, 1-1/2 teaspoons lemon peel and 1 tablespoon lemon juice.
  2. Combine sugar, flour, cinnamon and nutmeg. Stir into fruit until well mixed.
  3. Turn into pastry shell. Dot with margarine. Cut remaining pastry into 1-inch wide strips for lattice top.  Weave strips crisscross over pie to make lattice top.  Pinch edges.
  4. Bake at 450 F., 10 minutes. Reduce heat to 350 F; bake 50 minutes longer.

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