Caramel Pineapple-Apple Pie

Name: Caramel Pineapple-Apple Pie
Ingredients: 16 ounces, fluid Crushed Canned Pineapple; 1 stick Butter; 1 cup Brown Sugar; 5 cups Peeled Sliced Fresh Apples; 1 Tablespoon Cinnamon; 2-1/4 cups Flour, Divided; 1/4 cups Butter; 1/4 cups Shortening; 1 pinch Salt; 6 Tablespoons Water

10 ingredients

3 steps

Ingredients

16 ounces, fluid Crushed Canned Pineapple
1 stick Butter
1 cup Brown Sugar
5 cups Peeled Sliced Fresh Apples
1 Tablespoon Cinnamon
2-1/4 cups Flour, Divided
1/4 cups Butter
1/4 cups Shortening
1 pinch Salt
6 Tablespoons Water

Directions

1

First remove half of juice from the pineapple and toss or use another time. Take remaining pineapple and juice and put into a sauce pan with butter and brown sugar. Simmer on medium heat until sugar disolves and begins to thinken like caramel. While that is simmering, peel and slice apples and top with cinnamon. Combine pineapple mixture and apples with 1/4 cup flour.
2

Mix remaining flour, butter, and shortening (I use a fork) to make the crumble. Slowly work in water until it begins to stick. Divide into two and roll out on the counter into a 9-inch pie crust. Line a pie pan with the crust, pierce with a fork and bake at 350°F for 5 minutes. Remove and pour the apple mixture into the crust. Top with the second pie crust. (Note: I brush the top with milk and sprinkle it with sugar for a nice crunch. This is totally optional.)
3

Bake at 350°F for approximately 45 minutes or until the crust is a nice golden brown.