Pineapple pie |
| Name: |
Laura Baisden |
| Base: |
Eglin AFB |
| Recipe: |
1 can 20 oz crushed pineapple,undrained
1/2 cup sugar 2 tbsp cornstarch
1/4 tsp salt
1tbsp margarine
1 tbsp lemon juice
pastry for 9 inch double crust pie
raspberries for garnish(optional)
heat oven to 400 degrees, mix pineapple,sugar,cornstarch,salt in saucepan.Simmer stirring 4 minutes until very thick.Remove from heat.Stir in margarine and lemon juice.Cool 10 minutes.
For bottom crust, roll out half of dough on well floured surface into 12 inch round.Fit into 9 inch plate spoon in filling.
Roll remaining dough into 10 inch round .Cut into 1 inch wide strips .Weave strips in crisscross lattice over filling fold strips under edge of bottom crust,crimp.
Bake at 400 degrees for 25-30 minutes until brown.
hint:i like to use the pillsbury frozen crust |
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