Pineapple Pie

Every Nine Days of Pie I swear I am going to make a pineapple pie and every year it gets edged out of the running. I actually found a can of crushed pineapple in the cabinet that expired in 2015 that I know I bought for this very purpose. Of course once I decided this was the year, then I could not find the recipe I was looking for. 

The recipe I used comes from ‘Sunset Cook Book of Desserts’ published 1979.

  • 1 medium Pineapple (I used 3 c. crushed pineapple from cans)
  • 2 eggs
  • 1 1/2 c. sugar
  • 2 T. flour
  • 1 T. each grated lemon peel and lemon juice (I used orange)
  • double crust pie recipe

Instructions

Trim and peel pineapple, core. Cut fruit into bite size pieces (or open cans and drain juice.)

Beat eggs, four, sugar, lemon peel and juice,, blend with pineapple. Line 9-inch pie pan with pastry fill with pineapple filling. Cover with top crust, seal edges. Cut vents for steam. Bake in a hot oven 425 degrees for about 45 minutes, cool before serving.

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