Virgin Islands Fruit Pie

Pastry for 9-inch,2 crust pie

1 cup cubed pineapple
2 pears, pared and diced
2 bananas, diced
1 cup finely chopped dried figs
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1 tablespoon flour
grated peel and juice of 1 lemon

HOT SAUCE:

2 tablespoons sugar
2 teaspoons cornstarch
1/4 teaspoon cinnamon
2 tablespoons water
1/2 cup rum

Combine pineapple, pears, bananas, figs, brown sugar, salt, flour and lemon peel and juice. Mix well.

Turn into pastry-lined 9-inch pie pan. Cover
with pastry top. Seal and crimp edges. Prick top to allow steam to escape. Bake at 425 for 40 to 50 minutes.

To make sauce, blend sugar, cornstarch, and
cinnamon in saucepan. Add water and rum.Cook, stirring, until thickened. Serve hot sauce over hot pie.

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