Pineapple Orange Deep Dish Pie Recipe
Ingredients
| 3 large seedless oranges | ||
| Pineapple chunks | 1 Can (10oz) | |
| Filling | 1/3 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| 1/2 package piecrust mix | ||
Directions
MAKING
1. Pare the oranges and add them to a small bowl soyou can collect all the juice
2. Into a one cup measure, drain the juice of the pineapple, add orange juice nad water to it and bring it up to three fourths of a cup
3. In a medium Saucepan, mix a third cup of sugar and cornstarcg and stir in the pineapple-orange liquid and cook over medium flame until thick and boil for three minutes
4. Turn the heat off, add pineapple and orange pieces and add to a deep, four cup baking dish
5. Following package instructions, prepare pie crust and roll it out on a floured surface into circle an inch larger than the baking dish
6. Make slits at the centre for the steam to escape and place filling on the dish; turn the edge under, flush with the rim and flute
7. Bake for half an hour at 425°F until the pastry is golden and bubbles and cool on a wire rack
SERVING
8. Add to individual serving dishes and serve plain or along with thwed frozen vanilla pudding
1. Pare the oranges and add them to a small bowl soyou can collect all the juice
2. Into a one cup measure, drain the juice of the pineapple, add orange juice nad water to it and bring it up to three fourths of a cup
3. In a medium Saucepan, mix a third cup of sugar and cornstarcg and stir in the pineapple-orange liquid and cook over medium flame until thick and boil for three minutes
4. Turn the heat off, add pineapple and orange pieces and add to a deep, four cup baking dish
5. Following package instructions, prepare pie crust and roll it out on a floured surface into circle an inch larger than the baking dish
6. Make slits at the centre for the steam to escape and place filling on the dish; turn the edge under, flush with the rim and flute
7. Bake for half an hour at 425°F until the pastry is golden and bubbles and cool on a wire rack
SERVING
8. Add to individual serving dishes and serve plain or along with thwed frozen vanilla pudding
Chef
