Cranberry Pineapple Pie
|Sugar||1 Cup (16 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Pineapple syrup||1⁄2 Cup (8 tbs)|
|Cranberries||4 Cup (64 tbs), washed|
|Canned pineapple slice||4 , cut into pieces|
|Grated lemon rind||1 Teaspoon|
|Unbaked pie shell||9 Inch|
Combine sugar, flour, salt, corn syrup and pineapple syrup.
Bring to a boil over low heat.
Add cranberries and cook gently until skins pop.
Remove from heat and add pineapple and lemon rind.
Cool slightly without stirring.
Pour into pie shell.
Bake in a hot oven (425° F) 10 minutes; reduce heat to moderate 350° F and bake 30 minutes longer.
Makes one 9-inch pie.