5 1/2 c. crushed peaches or nectarines
1 (20 oz.) can crushed pineapple
1 3/4 c. sugar
2 c. water
2 tsp. apricot flavoring
3/4 c. water
1 c. perma flo
1 egg white
- More or less sugar may be used , according to tartness of fruit.
Bring the 5 ingredients to boil. Stir together perma flo and water, then quickly
stir into boiling ingredients. Bring to a boil and cook 2 minutes, or just
until thick. Pour into unbaked pastry shell; top with pastry. Brush top with egg white.
sprinkle with sugar. Bake at 350 degrees until golden brown. Yield: 3 pies
Variation: Top crust may be omitted and pie served with whipped topping or ice cream instead