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Pineapple Pie
Ingredients:
Pastry for 2 crust pie
In a saucepan mix 1 c. sugar
1/4 tsp. salt
3 Tbs. corn starch
Stir in: 1 no 2 can crushed pineapple with juice (2 1/2 c.)
Pastry for 2 crust pie
In a saucepan mix 1 c. sugar
1/4 tsp. salt
3 Tbs. corn starch
Stir in: 1 no 2 can crushed pineapple with juice (2 1/2 c.)
Directions:
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Pour into pie crust. Cover with top crust with vents. Bake at 425 for 25 to 30 minutes.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Pour into pie crust. Cover with top crust with vents. Bake at 425 for 25 to 30 minutes.
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