Springtime “Pine-Apple” Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Candy spices the filling and gives color —a becoming blush of spring


  • Pastry for 2-Crust Pie
  • 1 ( oz.) can crushed pineapple (1 c.)
  • ¼ c. red cinnamon candies (red hots)
  • ¼ c. brown sugar, firmly packed
  • c. granulated sugar
  • ½ tsp. salt
  • 2 tblsp. quick-cooking tapioca
  • 3 c. thinly sliced peeled apples
  • 2 tblsp. butter


  • Combine pineapple and red hots, cook over low heat until candies melt.
  • Combine sugars, salt, tapioca and apples. Let stand 15 minutes.
  • Combine pineapple and apple mixtures, turn into pastry-lined 9" pie pan.
  • Adjust top crust and flute edges; cut vents. Bake in hot oven (425°F.) 40 to 50 minutes, or until filling is tender and crust golden. Partially cool on rack.