Strawberry Pineapple Pie
|Piecrust mix/Favorite pastry for 2 crust pie||20 Ounce (1 Package)|
|Canned crushed pineapple||8 3⁄4 Ounce, well drained (1 Can)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Hulled strawberries||4 Cup (64 tbs), washed, sliced|
About 4 hours before serving: Make piecrust as label directs.
Roll out three-fourths of dough to fit 9-inch pie plate, with 1/2,-inch overhang.
Preheat oven to 425°F.
Roll out remaining pastry into rectangle 12 inches long; cut into 1/4-inch strips.
In large bowl, mix pineapple, sugar, cornstarch, lemon juice and salt.
Add strawberries; turn into pie plate.
Using pastry strips, make design on top.
Fold pastry overhang over top edge of pie; press flat; finish edge decoratively with tip of teaspoon.
Bake 50 minutes or until crust is golden and fruit bubbling.
Remove to rack; serve warm.