Fresh Pineapple Pie

Directions

1. 1
   Prepare and roll our pastry for double crust pie as directed.
2. 2
   Line a 9 inch pie plate with half of the pastry.
3. 3
   For filling, combine 23 cup sugar and the flour.
4. 4
   Add the pineapple, apricots, nuts, and rum, then gently toss until coated.
5. 5
   Transfer fruit mixture to the pastry-lined pie plate.
6. 6
   Trim bottom pastry to edge of pie plate.
7. 7
   Cut slits in the top crust.
8. 8
   Place top crust on filling.
9. 9
   Seal and flute edge.
10. 10
    Combine 1 teaspoon sugar and the cinnamon.
11. 11
    Brush top crust with milk.
12. 12
    Sprinkle with sugar-cinnamon.
13. 13
    Cover edge of pie with foil.
14. 14
    Bake in a 375F (190C).
15. 15
    oven for 25 minutes.
16. 16
    Remove foil.
17. 17
    Bake 20 to 25 minutes more or until golden.
18. 18
    Cool pie on a wire rack.