Fresh Pineapple Pie Recipe
Ingredients
| 1 small ripe pineapple | ||
| Pastry for a 9-inch double-crust pie | ||
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Eggs | 2 Large | |
| 1 teaspoon grated lime peel | ||
| Lime juice | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
Directions
With a sharp knife, cut top off pineapple.
Also cut away peel, slicing deep enough to remove eyes; remove core.
Finely chop remaining fruit; place in a colander over a bowl and let drain well (you should have 3 cups pineapple).
On a floured board, roll out half the pastry into a 1/8-inch-thick round.
Fit into a 9-inch pie pan; trim excess from edges.
Mix sugar and cornstarch; beat with eggs until thick and lemon colored.
Stir in lime peel, lime juice, and drained pineapple.
Pour fruit mixture into pastry-lined pan.
Dot filling with butter.
Roll remaining pastry into a 1/8 inch-thick round; place over filling.
Fold top pastry under bottom pastry.
Flute edge.
Slash top in a few places to allow steam to escape.
Bake in a 425° oven until well browned, about 45 minutes.
If pastry edges begin to brown too much, cover edge with a strip of foil.
Serve warm or at room temperature.
Also cut away peel, slicing deep enough to remove eyes; remove core.
Finely chop remaining fruit; place in a colander over a bowl and let drain well (you should have 3 cups pineapple).
On a floured board, roll out half the pastry into a 1/8-inch-thick round.
Fit into a 9-inch pie pan; trim excess from edges.
Mix sugar and cornstarch; beat with eggs until thick and lemon colored.
Stir in lime peel, lime juice, and drained pineapple.
Pour fruit mixture into pastry-lined pan.
Dot filling with butter.
Roll remaining pastry into a 1/8 inch-thick round; place over filling.
Fold top pastry under bottom pastry.
Flute edge.
Slash top in a few places to allow steam to escape.
Bake in a 425° oven until well browned, about 45 minutes.
If pastry edges begin to brown too much, cover edge with a strip of foil.
Serve warm or at room temperature.
Chef
