Double-Crust Pineapple Pie

posted by Pat T 09-29-98 8:53 AM

Double-Crust Pineapple Pie

1 (20 oz.) can crushed pineapple
3/4 cup sugar
2 1/2 Tbsp. cornstarch
3 Tbsp. butter or margarine
2 Tbsp. lemon juice
2 tsp. lemon rind
pastry for 2 crust (9-inch) pie


Preheat oven to 400 F.

Drain pineapple, reserving 1/2 cup pineapple juice.

Combine sugar and cornstarch in a saucepan; stir well. Add reserved pineapple juice. Cook over medium heat,stirring constantly, until thickened.

Remove from heat. Add pineapple, butter, lemon juice and rind. Stir until butter melts.

Pour into pastry-lined pie plate. Cover with top crust, slit several places to allow steam to escape.

Seal and flute edges. Bake at 400 degrees for 20 to 30 min in 9-inch pie.

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