Unbaked pie crust, top and bottom, 9 inch
1-2 c. sliced cooking apples
1 c. drained, crushed pineapple, can use pineapple tidbits (8 1/2 oz. can)
3/4 c. sugar
1/3 c. chopped celery
1/3 c. raisins
1/4 c. chopped nuts
2 tbsp. flour

Roll out and prepare bottom pie shell. Combine the remaining ingredients and pour into the pie shell. If desired, dot with butter. Place the top crust over the filling. Cut several slits to allow steam to escape. Seal and flute the edge.

Bake at 400 degrees for 30-35 minutes, until light golden brown. Serve warm or cool.