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Fresh Pineapple Pie

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Ingredients
  Pineapples 2 Medium
  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
  Butter/Margarine 2 Tablespoon
Directions

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.
Prepare pastry.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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