Strawberry Pineapple Pie Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 9 inch pie pastry1
 Frozen strawberries10 Ounce (1 packet)
 Frozen pineapple chunks1 Can (10 oz)
 Quick cooking tapioca4 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Butter/Margarine2 Tablespoon

Nutrition Facts

Serving size

Calories 197 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 11.5 mg

Sodium 100.6 mg4.2%

Total Carbohydrates 38 g12.8%

Dietary Fiber 1.7 g7%

Sugars 24.1 g

Protein 0.77 g1.5%

Vitamin A 3.5% Vitamin C 70.1%

Calcium 1.7% Iron 4.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 425F.

MAKING
2) Take the 9" pie pan with half the amount of pastry from a store-bought pie crust mix.
3) Defrost the strawberries and pineapples a little.
4) In a bowl, mix the tapioca, sugar and salt. Add in the defrosted fruits. Mix gently and let rest for 15 minutes.
5) Add the fruit mixture into the pastry-lined pan. Dot it with butter on top.
6) Take the remaining pastry and cover the top. Turn and flute the edges. Make a few gashes on the pastry with a sharp knife to let the steam escape.
7) Bake for about 50 minutes till the pie is baked through.
8) Take the leftover pastry and cut into small shapes of strawberry and pineapple.
9) Bake these fruit shaped pastry for about 10 minutes in a 325F oven. Do not let the pastry turn brown.

SERVING
10) Garnish the Strawberry Pineapple Pie with the baked miniature fruit shapes.
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