Apple-Pineapple Pie

The election made our household sad.  We had hopes for some actual hope and change.  So, when my husband also had a hard day at work the next day I wanted to cheer him up with a pie.  His favorite pie is apple, but I didn't have enough apples on hand so I went to the pantry for ideas.  That was pretty bare too - but I did have a can of pineapple chunks and thought  that apples and pineapple should be able to get along pretty well.  The resulting pie turned out great!  We all loved it, and we do feel better now!  If someone you know needs some comfort, serve them this pie warm with a little ice cream.  It's sure to brighten anybody's day.

Apple-Pineapple Pie

Dough for two crust pie

5 apples (almost any variety will work, I used a mix of Gala and Golden Delicious)

1 20-oz can of pineapple chunks in juice, drained except for 1-2 tablespoons of juice

1/2 cup flour

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 Tablespoon butter

• Preheat oven to 425 degrees.
• Line pie plate with rolled out dough, and roll out dough for top of pie and set aside.
• Peel and slice apples into a large bowl.  Add the mostly drained pineapple chunks.
• Stir in the flour, sugar, and spices, and spoon into the pastry lined pie pan.  Dot with butter.
• Top with pastry and flute edges and cut vents into the top.  Brush with cold water and sprinkle with sugar if desired.
• Bake at 425 degrees for 15 minutes.
• Reduce oven heat to 375 degrees and bake an additional 40 minutes.