Pineapple Crunch Pie

Name: Pineapple Crunch Pie
Ingredients: Pastry to 2-crust pie; 2 Tbsp. cornstarch; 2 Tbsp. sugar; 1/4 tsp. salt; 2 1/3 c. (No. 2 can) crushed pineapple; 1 Tbsp. lemon juice; 1 Tbsp. butter; 1/4 c. firmly packed brown sugar; 2 Tbsp. butter; 1 Tbsp. corn syrup; 1 Tbsp. water; 1/2 c. pecans

12 ingredients

4 steps

Ingredients

Pastry to 2-crust pie
2 Tbsp. cornstarch
2 Tbsp. sugar
1/4 tsp. salt
2 1/3 c. (No. 2 can) crushed pineapple
1 Tbsp. lemon juice
1 Tbsp. butter
1/4 c. firmly packed brown sugar
2 Tbsp. butter
1 Tbsp. corn syrup
1 Tbsp. water
1/2 c. pecans

Directions

1

Divide pastry in half. Roll one portion on floured surface to a circle 1 1/2 inch larger than inverted 8 inch pie pan. Fit loosely into pan. Combine cornstarch, sugar, salt and pineapple in saucepan.
2

Cook, stirring constantly, until thick and clear. Remove from heat. Stir in lemon juice and butter. Turn into pie shell.
3

Roll out remaining dough; cut slits. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute. Bake at 425° for 15 minutes.
4

Meanwhile, combine the brown sugar, butter, corn syrup and water in a saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Add chopped pecans. Spread hot mixture over top of partially-baked pie. Bake 9 to 12 minutes until deep golden brown.