Fresh Pineapple Pie
|Cubed pineapple||5 Cup (80 tbs) (1 Large Pineapple/ 2 Small To Medium)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Pastry/For 2 basic flaky piecrusts||1|
Combine pineapple, honey, cornstarch, and water in a medium-size saucepan.
Bring to a boil, stirring constantly.
Reduce heat, and simmer, stirring often, until fruit is tender, about 25 minutes.
Preheat oven to 450°F.
Roll out half of pastry, fit it into a 9-inch pie plate without stretching, and trim edges.
Spoon filling into pie shell.
Roll out second half of pastry into a 12-inch square.
Cut the square into 3/4-inch strips, and use them to make a lattice-top crust edges with a fork to secure lattice.
Place pie on top shelf of oven, and reduce heat to 400°F.
Bake for 25 minutes, or until lightly browned.