Baked pineapple is showcased beautifully in this double-crusted pie. The pineapple filling is cooked a bit on the stove to thicken and blend the flavors, and then it 's piled into a prepared crust, topped with another and slipped into the oven to bake. Se
INGREDIENTS (for 8 servings):
- 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
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.