Thanks to Paulette Schwertley for sharing this fun recipe for dried pineapple pie with us. She could not find a pineapple pie recipe so she adapted one for dried apricots. The beauty of this recipe is that it can actually be used with any dried fruit.
4 cups Bella Viva Dried Pineapple Rings
1 egg plus 1 egg yolk, beaten
1 cup packed brown sugar
½ cup finely chopped walnuts
½ cup melted butter, cooled
2 teaspoons vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
Crusts for a double-crust pie
Place pineapple rings in a large saucepan and cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes.
Preheat oven to 400°F.
Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt.
Chop pineapple rings so they are so larger than ¼ of each ring. Stir into above mixture.
Line pie plate with ½ of the crust and pour in filling. Top with second ½ of the crust. Seal and flute edges and cut vent holes in top crust.
Bake for one hour. You may also cover the edges with foil until the last 15 minutes. Cool at least one hour before serving.