Pineapple Pear Cheese Pie
|Single crust pie pastry||1|
|Canned pear halves||16 Ounce (1 can)|
|Canned crushed pineapple||20 Ounce (1 can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Quick cooking tapioca||2 Tablespoon|
|Shredded american cheese||1 Cup (16 tbs)|
|Ground ginger||1 Dash|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sifted powdered sugar||1 Tablespoon|
|American cheese slice||3 , cut into triangles|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick.
Bake in 450° oven for 5 minutes.
Cool on wire rack.
Drain pears, reserving 1/2 cup syrup; cut pears into 1-inch pieces.
Drain pineapple, reserving 1/2 cup syrup.
In saucepan combine reserved pear and pineapple syrups, sugar, and tapioca.
Let stand for 15 minutes.
Cook and stir over medium heat till mixture is thickened and bubbly.
Remove from heat and stir in shredded cheese, vanilla, and ginger.
Stir in pears and pineapple; turn into partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake pie in 375° oven for 20 minutes.
Remove foil; bake for 20 to 25 minutes more or till crust is golden.
Cool pie thoroughly on rack.