Fresh Pineapple Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
|Pineapple||4 Cup (64 tbs), cut into 3/4 inch pieces|
|Lemon juice||1 Tablespoon|
|Double crust pie pastry||1 (For Double Crust Pie)|
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.