Pineapple Pie Iii W Double Crust Food

PINEAPPLE PIE

Steps:

• In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
• Bring to a boil over medium heat.
• Boil for 2 minutes, stirring constantly.
• Add the butter, stir until melted.
• Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
• Put the cooled filling into the prepared pie crust.
• Cover with top crust, seal the edges and cut a couple vents in the top crust.
• Place in oven.
• Bake at 425°F for 35 minutes.

BOB'S PINEAPPLE PIE

Steps:

• Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
• Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.

PINEAPPLE APPLE PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry., In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling., Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

PINEAPPLE PIE III

Steps:

• Combine sweetened condensed milk and lemon juice.
• Stir well.
• Fold in pineapple and whipped topping.
• Spoon mix into crust.
• Chill before serving.

PINEAPPLE PIE III W/ DOUBLE CRUST

Steps:

• 1. Preheat oven to 425º F (220º C) 2. In a medium saucepan, combine sugar, cornstarch, pineapple with juice, and lemon juice. 3. Cook over medium heat, stirring constantly until thickened, and then allow to boil 1 minute. 4. Cool slightly and pour mixture into pastry-lined pie crust. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. 5. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

PINEAPPLE PIE I

Steps:

• In a small bowl, mix sugar and flour. Stir in coconut.
• In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

CONTEST-WINNING GLAZED PINEAPPLE PIE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.