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Add a photoServings: 12
Ingredients
- 3 c. WATER, Cool
- 3 3/4 c. WATER, Cool
- 2 1/4 quart RESERVED LIQUID
- 15 1/3 lb PINEAPPLE CHUNK #10
- 3 Tbsp. LEMON FRESH
- 1 7/8 c. STARCH EDIBLE CORN
- 6 lb FLOUR GEN PURPOSE 10LB
- 3 lb SUGAR, GRANULATED 10 LB
- 3 563/1000 lb SHORTENING, 3LB
- 3/4 tsp SALT TABLE 5LB
- 5 Tbsp. SALT TABLE 5LB
Directions
- PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
- 2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 3; PINEAPPLE FOR USE IN STEP 5.
- 3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
- 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. FOLD PINEAPPLE AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
- 6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.
- 7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
- 8. CUT 8 WEDGES PER PIE.
- NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
- SERVING SIZE: 1/8 PIE
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