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Almond Crunch Pineapple Pie Recipe
|Pastry||1 (For 2 Crust Pie)|
|Canned crushed pineapple||20 Ounce|
|Lime juice||1 Tablespoon|
|Butter/Margarine||1 1⁄2 Teaspoon|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Sliced blanched almonds||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2544 Calories from Fat 1218
% Daily Value*
Total Fat 133 g205%
Saturated Fat 27.6 g138.1%
Trans Fat 0 g
Cholesterol 80.6 mg
Sodium 605.8 mg25.2%
Total Carbohydrates 302 g100.5%
Dietary Fiber 33.5 g134.1%
Sugars 169.5 g
Protein 44 g87.5%
Vitamin A 18.9% Vitamin C 7.5%
Calcium 53.2% Iron 36.6%
*Based on a 2000 Calorie diet
Mix 2 tablespoons sugar, cornstarch, and salt in a saucepan; stir in undrained pineapple.
Bring mixture to boiling over medium heat, stirring constantly.
Boil until clear and thickened, 1 to 2 minutes.
Stir in 2 tablespoons butter and lime juice.
Turn filling into the pie shell; cover with top crust.
Seal and flute edges.
Bake at 425Â°F 20 minutes, or until pastry begins to brown.
Meanwhile, combine the 1 tablespoon sugar, 1 1/2 teaspoons butter, corn syrup, and water in a small saucepan.
Cook over low heat, stirring until sugar is dissolved and mixture boils.
Remove pie from oven.
Sprinkle almonds over top crust.
Spoon hot glaze evenly over nuts.
Return pie to oven; bake about 8 minutes, or until topping is bubbly and lightly browned.
Cool completely before cutting.