3 lbs fresh apricots (i.e. not dried apricots) – buy in season
pastry, double crusts for 9″ pie
1 cup crushed pineapple, drained
1/2 cup sugar
2 tbsp tapioca
1/8 tsp salt
2 tbsp butter

Wash, halve, pit and peel fresh apricots – measure to 4 cups.

Roll out half of pastry to fit a 9″ pie pan.

In a bowl, combine the apricots with the crushed pineapple, along with sugar, tapioca, and salt. Spoon this mixture int the pie shell. Dot the top of the filling with butter.

Roll out remaining pastry for the top crust. Arrange over filling. Seal and flute the edges.

Bake in a hot (400 degrees) oven fir about 50 minutes, or until crust is golden brown.

Makes 6 to 8 servings.