Cranberry Pineapple Pie
|9 inch unbaked pie shell||1|
|Unsweetened crushed pineapple||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cranberries||2 Cup (32 tbs)|
Drain pineapple; reserve liquid.
Blend 1/2 cup (125 mL) of the pineapple liquid with cornstarch.
Cook until very thick.
Stir in sugar replacement, salt and butter.
Add cranberries and drained pineapple.
Pour into unbaked pie shell.
Bake at 425°F (220°C) for 30 to 40 minutes, or until set.