Pineapple Pie III

SUBMITTED BY: BUCHKO PHOTO BY: Yubin C.

"This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust."

SERVINGS & SCALING

Original recipe yield: 1 pie

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INGREDIENTS

1 recipe pastry for a 9 inch double crust pie
3/4 cup white sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar

READ REVIEWS (23)

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

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REVIEWS

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Reviewed on Oct. 30, 2003 by BARB MAXWELL

PHEW!!! Boy am I glad I found this recipe. I lost the recipe I had for this pie, and knew if it could be found, I would find it here. Thanks so much for posting this. I can sleep tonight now. After I bake of course. Oh...just about forgot. Everyone who likes pineapple pie, loves this recipe, and it is so easy. Just one little bit of advise. For really easy clean-up use a nonstick sauce pan and I use 2 cans of pineapple for a 9" deep pie. You may have a little bit left over, but I would rather have too much than have too little.

6 users found this review helpful

Reviewed on Apr. 30, 2004 by GWENMBELL

My BIL asked me to find a two-crust pineapple pie recipe for Thanksgiving 2002. I immediately turned on my computer and found this one at allrecipes.com. Imagine my suprise when not only my dear BIL but my dad and brother also chose this pie over their own personal favorites! I have made this pie at least 2 dozen times in the past 18 months and everytime it tastes better! I had to make 4 of them in the month of April alone! Sometimes I go to the pantry and find that I only have tidbits or chunks. I just run them through my mini-chopper and voila! -- crushed pineapple! My only suggestion would be to "wash" your uncooked crust with a beaten egg before you pour the still-warm filling into it in order to assure your crust will not be soggy. My BIL insists this recipe is perfect just the way it is!!!

5 users found this review helpful

Reviewed on Aug. 8, 2006 by TasteKing

I've never had pineapple pie before and this recipe came together fabulously. I used a homemade double pie crust from the Betty Crocker cookbook and it added the perfect amount of crispiness to really give this pie the needed oomph. The pineapple flavor isn't overpowering like I thought it would be thanks to the lemon juice. Thank you...will make many more times in the future.

4 users found this review helpful

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