Fresh Pineapple Pie Recipe
Ingredients
| Pineapple | 5 Cup (16 tbs), cubed | |
| Honey | 1/3 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Pastry for 2 Basic Flaky Piecrusts | ||
Directions
Combine pineapple, honey, cornstarch, and water in a medium-size saucepan.
Bring to a boil, stirring constantly.
Reduce heat, and simmer, stirring often, until fruit is tender, about 25 minutes.
Chill filling.
Preheat oven to 450°F.
Roll out half of pastry, fit it into a 9-inch pie plate without stretching, and trim edges.
Spoon filling into pie shell.
Roll out second half of pastry into a 12-inch square.
Cut the square into 3/4-inch strips, and use them to make a lattice-top crust edges with a fork to secure lattice.
Place pie on top shelf of oven, and reduce heat to 400°F.
Bake for 25 minutes, or until lightly browned.
Bring to a boil, stirring constantly.
Reduce heat, and simmer, stirring often, until fruit is tender, about 25 minutes.
Chill filling.
Preheat oven to 450°F.
Roll out half of pastry, fit it into a 9-inch pie plate without stretching, and trim edges.
Spoon filling into pie shell.
Roll out second half of pastry into a 12-inch square.
Cut the square into 3/4-inch strips, and use them to make a lattice-top crust edges with a fork to secure lattice.
Place pie on top shelf of oven, and reduce heat to 400°F.
Bake for 25 minutes, or until lightly browned.
Chef
