pineapple pie

Recipe Rating:	1 Rating5
Categories:	Fruit Appetizers, Pies, Fruit Desserts, Quick & Easy
Serves:	1 nine inch pie or four mini pies
Prep Time:	5 Min
Cook Time:	25 Min

Ingredients

2	nine inch pie crusts
1 can(s)	crushed pinapples with juice (20 ounces)
3 Tbsp	cornstarch
1 Tbsp	lemon juice
1/2 c	brown sugar, firmly packed

Pinched by LEEBELL, and 69 more.

Kathy Van Houten

Well Seasoned

Huron, SD (pop. 12,592)

suds59

Member Since Sep 2012

Kathy's Notes:

great flavor

Directions

In medium sized sauce pan heat all ingredients
(except pie crusts lol)stirring constantly
until thick.

Line a nine inch pie pan or four mini pie pans
with a bottom crust.Place the filling in pie crust
or crusts.Cover with top crust and bake the mini pies in 400 degree oven for 12-15 minutes or until the crusts are golden.For the nine inch pie bake in 400 degrees oven for about 30 minutes or until crust is golden brown.

Comments

7 comments

Showing OLDEST First
(Switch to Newest First)

LAURA BROWN WyoWind

Mar 4, 2013

This was my Grandffather's favorite pie. I had my own recipe - very similar to this one - I just need to reclaim my recipes from my daughter!!

Ruth Crook DrummerGirl

Mar 4, 2013

I make the same thing, but without the sugar. It really doesn't need it.

Jan Burch janburch

Mar 8, 2013

Oh.. I want some now!!! Do you suppose it would work to double the ingredients for a deep dish pie? My husband would love this! Maybe we could use brown sugar Splenda & still get that good brown sugar flavor.

LAURA BROWN WyoWind

Mar 8, 2013

I just realized this is a 2-crust pie - mine was a single crust. Jan, not sure you would need to fully double it - perhaps have some dough ready for a tart or 2 if you have extra filling. Yes, would use the splenda or stevia. Is a truly delicious pie - quite rich w/the brown sugar. You could leave most of the sugar out.

Jan Burch janburch