TWO-CRUST PINEAPPLE PIE
1 (20 ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice
Pastry for 2-crust, 8-inch pie
Put pineapple in saucepan. Mix next 3 ingredients and stir into pineapple. Bring to boil and cook. stirring, 2 minutes, or until thick and clear. Remove from heat and stir in butter and lemon juice.
Line 8-inch pie pan with pastry; pour in filling. Adjust top crust or top with lattice strips.
Bake in hot oven (425 degrees F) for 25 to 30 minutes.
Makes 6-8 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
1 (20 ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice
Pastry for 2-crust, 8-inch pie
Put pineapple in saucepan. Mix next 3 ingredients and stir into pineapple. Bring to boil and cook. stirring, 2 minutes, or until thick and clear. Remove from heat and stir in butter and lemon juice.
Line 8-inch pie pan with pastry; pour in filling. Adjust top crust or top with lattice strips.
Bake in hot oven (425 degrees F) for 25 to 30 minutes.
Makes 6-8 servings
Source: Recipe pamphlet: The Collector's Cookbook - Pineapple, Woman's Day Kitchen #52, May 1961
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