Apple-Pineapple Pie

Southern Living
1 (9-inch) pie


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1 (15-ounce) package refrigerated piecrusts
1 (20-ounce) can pineapple chunks in juice, drained
2 large cooking apples, peeled and sliced
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Fit 1 piecrust into a 9-inch pieplate according to package directions, gently pressing out fold lines.

Combine pineapple and next 3 ingredients; stir in sugar and next 3 ingredients. Spoon into prepared piecrust. Cover with remaining piecrust. Trim edges of pastry; seal edges, and crimp. Cut several slits in top for steam to escape.

Bake at 450° for 10 minutes. Reduce heat to 350°, and bake 1 hour or until golden.

Created date

October 2003