Fruity Apricot Pineapple Pie

Apricot pineapple pie tastes exactly like the classic apricot-pineapple jam your grandmother kept in the pantry, baked into a double-crust pie. Dried apricots get cooked in water and sugar until they soften and plump back up, then crushed pineapple joins the party for that unmistakable tropical-tart combination that sweet ripe fresh apricots alone could never deliver.

Using dried apricots instead of fresh is the move that makes this work. Drying concentrates the apricot flavor to a level that holds its own against pineapple. Fresh apricots wash out in the bake and give a watery, mild filling.

The cornstarch slurry made from reserved pineapple and apricot juices is what gives the filling its glossy, jam-like body. Both juices carry concentrated fruit flavor that would otherwise drain down the sink. Don’t skip the reserve step.

Dotting the filling with butter before adding the top crust adds a quiet richness that ties the bright fruit to the buttery crust. It melts into the filling during baking and you wouldn’t know it’s there unless you tried it without.

Pro Tips

• Cut the dried apricots into quarters before cooking. Whole dried apricots stay too firm in the bake even after the simmer.
• Cook the cornstarch mixture until truly thick before adding to the fruit. Underdone cornstarch breaks down in the oven and gives a soupy filling.
• Pierce the top crust generously with a fork. Steam needs to escape or the crust puffs and tears.
• Cool at least an hour before slicing. Hot pie filling runs everywhere; rested filling slices clean.

Variations

• Add a teaspoon of grated orange zest to the fruit mixture for citrus brightness.
• Use fresh pineapple chunks (drained well) in place of crushed for more visible fruit pieces.
• Substitute dried peaches or a mix of dried fruits for the apricots for a different jam-like base.