Fresh or canned, pineapple pieces are splashed with lemon juice, and blended with beaten eggs. This chunky and delicious filling is piled into a pastry crust, topped with a second crust, and baked in the oven until golden brown. Serve warm with French van
INGREDIENTS (for 8 servings):
- 2 (9 inch) pie shell
- 2 eggs, beaten
- 1 1/3 cups white sugar
- 1 tablespoon lemon juice
- 2 cups fresh pineapple - peeled, cored and chopped
- 1 tablespoon butter
PREPARATION:
Preheat oven to 450 degrees F (225 degrees C).
In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.