jkath
Hospitality Queen
This is one of the easiest pies I can remember baking.
Tastes like an apple pie with a tangy kick.
It was also perfect in serving - no drips, and
kept it's shape well. I served it warm,
with a scoop of vanilla ice cream on the top.
(I used one of the "Golden" pineapples, btw)
FRESH-PINEAPPLE PIE
Pastry for 2-crust, 9-inch pie, unbaked (I used Pillsbury)
3 cups fresh pineapple chunks
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter
Line 9-inch pie pan with pastry. Mix remaining ingredients and
cook, stirring until thickened. Pour into lined pie pan.
Adjust top crust and seal edges well. Bake in preheated hot oven
(425F.) for 25 to 30 minutes. Serve slightly warm or cold.
Tastes like an apple pie with a tangy kick.
It was also perfect in serving - no drips, and
kept it's shape well. I served it warm,
with a scoop of vanilla ice cream on the top.
(I used one of the "Golden" pineapples, btw)
FRESH-PINEAPPLE PIE
Pastry for 2-crust, 9-inch pie, unbaked (I used Pillsbury)
3 cups fresh pineapple chunks
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter
Line 9-inch pie pan with pastry. Mix remaining ingredients and
cook, stirring until thickened. Pour into lined pie pan.
Adjust top crust and seal edges well. Bake in preheated hot oven
(425F.) for 25 to 30 minutes. Serve slightly warm or cold.