Pineapple Pie (Canned Pineapples) Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
  2. 2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 3; PINEAPPLE FOR USE IN STEP 5.
  3. 3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
  4. 4. COMBINE CORNSTARCH AND WATER; STIR Till SMOOTH. Add in GRADUALLY TO BOILING Mix. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, Till THICK AND CLEAR. REMOVE FROM HEAT.
  5. 5. FOLD PINEAPPLE AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
  6. 6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.
  7. 7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
  8. 8. CUT 8 WEDGES PER PIE.
  9. NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
  10. SERVING SIZE: 1/8 PIE

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