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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Number of Servings: 8 |
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Directions: To make pie shell:
Preheat oven to 375 deg (moderate)
Mix rice cereal, margarine, and 1 tbs sugar
thoroughly. Save 1/4 cup of crumb mixture for top of
pie. Press remaining crumb mixture into 8 in pie pan
so the bottom and sides are completely covered.
Bake until crust is firm, about 8 min. Cool.
To make filling:
Drain juice pack Apricots and pineapple; save 1 cup
juice. Coarsely chop apricots.
Mix sugar, tapioca, and cinnamon in ssaucepan, Stir in
fruit juice. Let stand 5 min
Cook over low heat, stirring constantly until
thickened. Remove from heat. Add apricots,pineapplem
and lemon juice. mic well Spoon filling into pie.
Sprinkle crumbs over the top. Chill until set.
from USDA bulletin # 246
| Ingredients:
1 Cup(s) Crisp Rice Cereal, crushed
3 Tablespoon(s) Margarine
1 Tablespoon(s) Apricot Halves (16 oz)
1 Can(s) Crushed Pineapple(15 1/4 oz)
3 Tablespoon(s) Quick cooking Tapioca
1/2 Teaspoon(s) Juice from Apricots and Pine
2 Teaspoon(s) Sifted amaranth flour or sifted brown rice flour |
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