Fresh Pineapple Pie Recipe
Ingredients
Unbaked double crust
3 1/2 cup fresh pineapple chunks
2 eggs, slightly beaten
3/4 cup granulated sugar
2 1/2 tsp all-purpose flour
1 tsp grated lemon zest
1 tsp lemon juice
Dash salt
Directions
Put pineapple chunks in bottom of 9 inch (23 cm) pastry-fined pie pan.
Combine eggs, sugar replacement, flour, lemon zest, lemon juice, and salt in bowl.
Beat to blend.
Pour over pineapple chunks.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes.
Combine eggs, sugar replacement, flour, lemon zest, lemon juice, and salt in bowl.
Beat to blend.
Pour over pineapple chunks.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 425°F (220°C) for 40 to 50 minutes.
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