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Fresh Pineapple Pie
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2 medium pineapples
1 cup sugar
Pastry for 9 inch Two crust pie
1 cup sugar
1/2 cup flour
1/2 tsp. grated lemon peel
1 tbl. lemon juice
2 tbl. butter
Cut a thick slice from top and bottom of each pineapple. Cut remaining pineapple into 1 inch thick slices; remove rind and core. Cut rings into 1/4 inch pieces. Place in shallow dish. Sprinkle with 1 cup sugar. Cover and refrigerate at least 5 hours.
Preheat oven to 425*. Drain pineapple, reserving 1/2 cup syrup. prepare pastry. Turn pineapple into pastry lined pie pan. Stir together 1 cup sugar and the flour in a small saucepan. Gradually stir in reserved syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in lemon juice and peel.
Pour syrup mixture over pineapple, dot with butter. Cover with top crust;seal and flute. Cut slits in top crust.
Bake for 35-45 minutes or until top crust is golden brown.
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