1 (9 inch) pan pie crust
1 (9 inch) prepared scone
1 1/2 cups apple pie filling
1/2 cup butter
1/2 cup white sugar
2 apples - peeled, cored, and sliced
2 tablespoons brown sugar
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (16 ounce) can sliced fresh pineapple, drained
2 tablespoons lemon juice
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C).
Place pie filling in a 9 inch pie pan. In a small bowl, beat butter and 1/2 cup sugar. Add brown sugar, 1/2 cup flour, 1 teaspoon baking soda and salt. Mix together until well blended.
In a large saucepan, place pineapple halves, drizzling with lemon juice, sugar and brown sugar. Bring to a boil over medium heat, and add pineapple. Heat gently for 1 minute, stirring constantly. Remove from heat. Pour mixture into pie crust.
In a small bowl, stir together lemon juice and peach sugar. Add flour, 1 teaspoon baking soda, 1 teaspoon salt and mix together. Place pineapple mixture in pie shell.
Bake in preheated oven for 35 minutes, or until toothpick inserted in center comes out clean. Serve hot.