Thursday, February 05, 2015

#3393 - Crushed Pineapple Pie

(by Shirley McNevich)

2 - 9" pie crust doughs
2 eggs
1 1/3 cups white sugar
1 TBSP lemon juice
2 cups well drained Dole crushed pineapple
1 TBSP butter

Grease a 9" pie plate, insert one pie dough and spray the inside of the dough with Pam. In a mixer add eggs--beat until foaming. Add white sugar, lemon juice and drained crushed pineapple--beat. Spread the pineapple filling in the pie dough. Dot the butter all over the pineapple filling. Cover the top of the pie with the second pie dough, flute the edges, use a sharp knife to cut a quarter sized hole in the center of the top dough, and use the same sharp knife to cut some slits in the top of the pie dough. Bake at 450 degrees for 10 minutes, then (WITHOUT opening the oven door) turn the oven temperature back to 350 degrees and bake for 30-35 minutes longer or until golden brown. Cool completely.

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