Pineapple Pie

by Febrina Picone Malloy

Ingredients:
pie dough for 9" pie, and lattice crust for top
2 cups unsweetened crushed pineapple, undrained (even better with pineapple chunks)
2 TB tapioca (if using pineapple chunks add 1 tsp more tapioca)
3/4 cup (scant) sugar (if using pineapple in syrup, use 1/3 cup sugar)
dash salt
2 tsp lemon juice
1/2 tsp vanilla
1 TB apricot jam or enough to spread thinly on crust before filling
butter

Directions:
1. Combine pineapple, tapioca, sugar, salt, lemon juice, and vanilla. Allow mixture to sit while rolling out pie dough and lining pie pan (at least 5 minutes).
2. Spread jam thinly on pie crust. Pour in pineapple mixture. Dot with butter. Cover with lattice top crust.
3. Bake at 425° for 10 minutes, then lower to 400° or 350° for about 20 minutes.