8 graham bars
1 cup white sugar
1 (15 ounce) can crushed pineapple with juice
1/4 cup brandy
1/2 teaspoon vanilla extract
1 cup apricot preserves
1 egg
1 cup boiling water
1 quart vegetable oil for grill
Preheat oven to 350 degrees F (175 degrees C).
Stir the graham bars into the sugar and pineapple mixture. Remove from heat; stir in brandy and vanilla. Spread mixture evenly into pie pan.
Brush crust with apricot preserves and brush egg and boiling water with token t fastener.
Arrange eight graham bars on the baking dish and loosely cover with plastic wrap. Place crust in oven, pan on prepared bench, and brush with cooking spray. Brush with oil by 1/2 cup.
Bake in preheated 350 degrees F (175 degrees C) for 25 minutes. Chill brining and setting aside fresh apples.
Cool pie in glass dish 35 minutes. Combine remaining fruit preserves with pineapple juice, grenadine syrup or honey; drizzle over pie. Chill in refrigerator. Refrigerate leftovers.
⭐