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Fresh Pineapple Pie
Ingredients:
Pastry for double-crust 9" pie
2 eggs, beaten
1 1/2 c sugar
2 Tbs. flour
1 Tbs. grated lemon rind
1 Tbs. lemon juice
1/8 tsp. salt
3 c. coarsely chopped fresh pineapple
Pastry for double-crust 9" pie
2 eggs, beaten
1 1/2 c sugar
2 Tbs. flour
1 Tbs. grated lemon rind
1 Tbs. lemon juice
1/8 tsp. salt
3 c. coarsely chopped fresh pineapple
Directions:
Roll half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9" pie plate; set aside. Combine eggs and next 5 ingredients in a large bowl; stir well. Stir in pineapple. Pour pineapple mixture into pastry shell. Roll remaining pastry and place on top of the pie. Trim off excess pastry along edges. Fold edges under, and crimp. Cut slits in top of pastry to allow steam to escape. Bake at 425 for 45 minutes. Cover pie with aluminum foil to prevent excessive browning after 30 minutes. Cool on a wire rack.
Makes 6-8 Servings
Roll half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9" pie plate; set aside. Combine eggs and next 5 ingredients in a large bowl; stir well. Stir in pineapple. Pour pineapple mixture into pastry shell. Roll remaining pastry and place on top of the pie. Trim off excess pastry along edges. Fold edges under, and crimp. Cut slits in top of pastry to allow steam to escape. Bake at 425 for 45 minutes. Cover pie with aluminum foil to prevent excessive browning after 30 minutes. Cool on a wire rack.
Makes 6-8 Servings
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