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Almond Crunch Pineapple Pie

Canadian.Recipes's picture
Ingredients
  Pastry 1 (For 2 Crust Pie)
  Sugar 2 Tablespoon
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Canned crushed pineapple 20 Ounce
  Butter/Margarine 2 Tablespoon
  Lime juice 1 Tablespoon
  Sugar 1 Tablespoon
  Butter/Margarine 1 1⁄2 Teaspoon
  Light corn syrup 1⁄4 Cup (4 tbs)
  Water 1 Teaspoon
  Sliced blanched almonds 3⁄4 Cup (12 tbs)
Directions

Prepare an 8-inch pie shell; roll out remaining pastry for top crust.
Set aside.
Mix 2 tablespoons sugar, cornstarch, and salt in a saucepan; stir in undrained pineapple.
Bring mixture to boiling over medium heat, stirring constantly.
Boil until clear and thickened, 1 to 2 minutes.
Stir in 2 tablespoons butter and lime juice.
Turn filling into the pie shell; cover with top crust.
Seal and flute edges.
Bake at 425°F 20 minutes, or until pastry begins to brown.
Meanwhile, combine the 1 tablespoon sugar, 1 1/2 teaspoons butter, corn syrup, and water in a small saucepan.
Cook over low heat, stirring until sugar is dissolved and mixture boils.
Remove pie from oven.
Sprinkle almonds over top crust.
Spoon hot glaze evenly over nuts.
Return pie to oven; bake about 8 minutes, or until topping is bubbly and lightly browned.
Cool completely before cutting.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Dish: 
Pie
Interest: 
Party

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