Double-Crust Pineapple Pie
8 ingredients
1 steps
Ingredients
- 1 (20 oz.) can crushed pineapple
- 1 (8 oz.) can crushed pineapple
- 3/4 c. sugar
- 2 1/2 Tbsp. cornstarch
- 3 Tbsp. butter
- 3 tsp. lemon zest
- 2 Tbsp. lemon juice
- pastry for 2-crust pie
Directions
-
1Drain pineapple, reserving 1/2 cup juice. Combine the juice, sugar and cornstarch in a saucepan and cook over medium heat until thickened, stirring constantly. Remove from the heat and add pineapple, butter, lemon juice and the zest. Stir until butter melts. Pour into a pastry-lined pie plate. Cover with top crust; slit in several places to allow steam to escape. Seal and flute edges. Bake at 425° for 20 to 30 minutes. Makes 6 to 8 servings.
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