Pineapple is so sweet and aromatic, why relegate it to upside-down cakes and baked hams? Further, apricots and pineapple are so companionable that the resulting flavor seems greater than the sum of its parts.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch two-crust pie (page 20)
1 cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon ground cardamom or cinnamon
3 cups pineapple chunks, well drained, either fresh or canned
12 to 14 ounces apricots, pitted and quartered, to make about 3 cups prepared fruit
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 425°F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a small bowl, stir together the sugar, cornstarch, salt, and cardamom. Set aside.
Put the pineapple chunks in a large bowl and crush them slightly with a potato masher or a large fork—they should be broken up but not crushed. Add the apricots and the reserved sugar mixture, and toss to combine and coat the fruit evenly. Pour the fruit mixture into the dough-lined pan and scatter the butter over the filling. Cover with the top crust, then trim and flute the edges (see page 22). With the point of a sharp knife, slash a few vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350°F and continue baking for 30 to 35 minutes longer, until the crust is well browned and the juices are bubbling.
Serve warm or at room temperature.