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Strawberry Pineapple Pie

Ingredients
  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
  Salt 1⁄2 Teaspoon
  Hulled strawberries 4 Cup (64 tbs), washed, sliced
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
60 Minutes
Servings: 
2

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