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.