1 recipe for Double Crust Pie

2/3 cup granulated sugar

1/4 cup all purpose flour

4 cups peeled, cored, cubed, fresh pineapple) -- about 1 1/2

med. 1/2 cup snipped dried apricots

1/3 cup chopped macadamia nuts or almonds

2 Tablespoons rum flavoring plus 2 T. water

1 teaspoon granulated sugar

1/8 teaspoon ground cinnamon

1 Tablespoon milk

Prepare and roll our pastry for double crust pie as directed. Line a 9 inch pie plate with half of the pastry.

For filling, combine 2/3 cup sugar and the flour. Add the pineapple, apricots, nuts, and rum, then gently toss until coated. Transfer fruit mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the top crust. Place top crust on filling. Seal and flute edge.

Combine 1 teaspoon sugar and the cinnamon. Brush top crust with milk. Sprinkle with sugar-cinnamon.

Cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil. Bake 20-25 minutes more or until golden. Cool pie on a wire rack. Cover and refrigerate any leftovers. Makes 8 servings.