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Fresh Pineapple Pie

the.instructor's picture
  Ripe pineapple 1 Small
  Pastry 1 (For A 9 Inch Double Crust Pie)
  Sugar 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Eggs 2 Large
  Grated lime peel 1 Teaspoon
  Lime juice 1 Tablespoon
  Butter/Margarine 1 Tablespoon

With a sharp knife, cut top off pineapple.
Also cut away peel, slicing deep enough to remove eyes; remove core.
Finely chop remaining fruit; place in a colander over a bowl and let drain well (you should have 3 cups pineapple).
On a floured board, roll out half the pastry into a 1/8-inch-thick round.
Fit into a 9-inch pie pan; trim excess from edges.
Mix sugar and cornstarch; beat with eggs until thick and lemon colored.
Stir in lime peel, lime juice, and drained pineapple.
Pour fruit mixture into pastry-lined pan.
Dot filling with butter.
Roll remaining pastry into a 1/8 inch-thick round; place over filling.
Fold top pastry under bottom pastry.
Flute edge.
Slash top in a few places to allow steam to escape.
Bake in a 425° oven until well browned, about 45 minutes.
If pastry edges begin to brown too much, cover edge with a strip of foil.
Serve warm or at room temperature.

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Fresh Pineapple Pie Recipe