Fresh Pineapple Pie
|Sugar||1 Cup (16 tbs)|
|Pastry for a double crust 9 inch pie||1|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Cut a thick slice from top and bottom of each pineapple.
Cut remaining pineapple into 1-inch-thick slices; remove rind and core.
Cut rings into 1/4 inch pieces.
Place in shallow dish; sprinkle with 1 cup sugar.
Cover; refrigerate at least 5 hours.
Heat oven to 425°.
Drain pineapple, reserving 1/2 cup syrup.
Turn pineapple into pastry-lined pie pan.
Stir together 1 cup sugar and the flour in small saucepan.
Gradually stir in reserved syrup.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat; stir in lemon peel and "juice.
Pour syrup mixture over pineapple; dot with butter.
Cover with top crust which has slits in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
Serving size: Complete recipe
Calories 3486 Calories from Fat 239
% Daily Value*
Total Fat 114 g175%
Saturated Fat 15.7 g78.4%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 24.9 mg1%
Total Carbohydrates 626 g208.8%
Dietary Fiber 30 g120.1%
Sugars 397.5 g
Protein 36 g71.2%
Vitamin A 38.3% Vitamin C 1610.2%
Calcium 28.3% Iron 48.6%
*Based on a 2000 Calorie diet