Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Ingredients Nutrition


  1. Combine pineapple and red hots, cook over low heat until candies melt.
  2. Combine sugars, salt, tapioca and apples. Let stand 15 minutes.
  3. Combine pineapple and apple mixture, turn into pastry-lined 9" pie pan.
  4. Adjust top crust and flute edges; cut vents.
  5. Bake at 425 degrees F for 40-50 minutes, or until filling is tender and crust golden.
  6. Partially cool on rack before serving.

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