Strawberry Pineapple Pie Recipe
Ingredients
| 1 package piecrust mix, or favorite pastry for 2-crust pie | ||
| 1 8 3/4-ounce can crushed pineapple, well drained | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 4 cups washed, hulled strawberries, sliced | ||
Directions
About 4 hours before serving: Make piecrust as label directs.
Roll out three-fourths of dough to fit 9-inch pie plate, with 1/2,-inch overhang.
Preheat oven to 425°F.
Roll out remaining pastry into rectangle 12 inches long; cut into 1/4-inch strips.
In large bowl, mix pineapple, sugar, cornstarch, lemon juice and salt.
Add strawberries; turn into pie plate.
Using pastry strips, make design on top.
Fold pastry overhang over top edge of pie; press flat; finish edge decoratively with tip of teaspoon.
Bake 50 minutes or until crust is golden and fruit bubbling.
Remove to rack; serve warm.
Roll out three-fourths of dough to fit 9-inch pie plate, with 1/2,-inch overhang.
Preheat oven to 425°F.
Roll out remaining pastry into rectangle 12 inches long; cut into 1/4-inch strips.
In large bowl, mix pineapple, sugar, cornstarch, lemon juice and salt.
Add strawberries; turn into pie plate.
Using pastry strips, make design on top.
Fold pastry overhang over top edge of pie; press flat; finish edge decoratively with tip of teaspoon.
Bake 50 minutes or until crust is golden and fruit bubbling.
Remove to rack; serve warm.
Chef
