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Fresh Pineapple Pie

Pie.Chef's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Quick-cooking tapioca 3 Tablespoon
  Salt 1 Dash
  Pineapple 4 Cup (64 tbs), cut into 3/4 inch pieces
  Lemon juice 1 Tablespoon
  Double crust pie pastry 1 (For Double Crust Pie)
  Butter/Margarine 1 Tablespoon
Directions

In mixing bowl stir together sugar, tapioca, and salt.
Add pineapple pieces and lemon juice.
Let stand 15 minutes.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
Turn pineapple mixture into pastry-lined pie plate.
Dot with butter or margarine.
Cut slits in top crust; place atop filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 20 minutes.
Remove foil and bake for 25 to 30 minutes more or till crust is golden.
Cool pie thoroughly on rack before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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4.1
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1663 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 17.2 g85.9%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 149 mg6.2%

Total Carbohydrates 343 g114.2%

Dietary Fiber 14.5 g58.1%

Sugars 247.1 g

Protein 9 g18.1%

Vitamin A 15.2% Vitamin C 537.3%

Calcium 10.1% Iron 14.7%

*Based on a 2000 Calorie diet

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Fresh Pineapple Pie Recipe