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Pineapple Crunch Pie
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This pie is a 1951 Pillsbury Bake Off winner.
Pastry for a 2 crust pie
2 tbl. cornstarch
2 tbl. sugar
Dash salt
1 (20 oz.) can crushed pineapple in heavy syrup, undrained
1 tbl. lemon juice
1 tbl. butter,or margarine
Topping:
1/4 cup firmly packed brown sugar
2 tbl. butter or margarine
1 tbl. corn syrup
1/2 cup chopped pecans
Preheat oven to 425*. In a medium saucepan, combine cornstarch, sugar and salt; mix well. Stir in pineapple. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil for 1 minute.
Remove from heat; stir in lemon juice and 1 tbl. butter or margarine. Pour into crust lined pan. Top with second crust. Seal the edges and flute. Cut slits in the top crust. Bake for 15-20 minutes, or until light golden brown.
Meanwhile. in a small heavy saucepan, combine all, topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Remove pie from oven. Spoon and spread warm topping mixture over top of pie. Cover edges of crust with strips of foil to prevent excessive browning.
Bake at 425* for an additional 10-15 minutes or until crust is a deep golden brown.
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