—–PIE SHELL—– —–FILLING—– 1 cup Crisp Rice Cereal — crushed
3 tablespoons Margarine
1 tablespoon Sugar
1 can Apricot Halves (16 oz)
1 can Crushed Pineapple(15 1/4 oz)
1/4 cup Sugar
3 tablespoons Quick cooking Tapioca
1/2 teaspoon Ground Cinnamon
1 cup Juice from Apricots and Pine
2 teaspoons Lemon juice
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.