Fresh Pineapple Pie
|Unbaked double crust||1|
|Fresh pineapple chunks||3 1⁄2 Cup (56 tbs)|
|Eggs||2 , slightly beaten|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄2 Teaspoon|
|Grated lemon zest||1 Teaspoon|
|Lemon juice||1 Teaspoon|
Put pineapple chunks in bottom of 9 inch (23 cm) pastry-fined pie pan.
Combine eggs, sugar replacement, flour, lemon zest, lemon juice, and salt in bowl.
Beat to blend.
Pour over pineapple chunks.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes.