1 can(s)(20 oz.) dole crushed pineapple, undrained
2 Tbspcorn starch
1 Tbsplemon juice
·pastry for 9-inch double-crust pie
1/4 cconfectioners' sugar
1 Tbspwater or cream
·cream and sugar for top of crust ( optional ) i use cream only, then glaze it as soon as from the oven
How to Make Pineapple Pie
- Preheat oven to 400 degree F.
If using a deep dish pie plate, you may want to double the filling...
- Combine crushed pineapple, sugar, cornstarch and salt in saucepan. Cook, stirring, until thickened and clear. Stir in butter and lemon juice. Cool slightly.
- Pour filling into unbaked 9-inch pastry shell.
Top with other crust, vent and brush with cream. You can also add sugar, but I use a glaze as soon as it comes from the oven.
- Bake at 400 degree F. for 25 to 30 minutes or until lightly golden brown.
In a small bowl, combine confectioners' sugar and water or cream. ( if too runny, add more sugar till consistency you desire.)
Immediately after removing pie from the oven, brush the crust well with glaze. Completely cool.