| TROPICAL PINEAPPLE PIE |
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One 9-inch pie1/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cans (20 ounces each) crushed pineapple in heavy syrup (undrained) 2 tablespoons butter or margarine Crisco pastry for a double-crust pie 1/4 cup finely chopped blanched almonds Combine sugar, cornstarch, and salt in a heavy saucepan. Stir in undrained pineapple. Cook over medium-high heat, stirring constantly, until mixture comes to boiling. Cook and stir for 2 minutes. Add butter; stir until melted. Set filling aside while preparing pastry. Preheat oven to 425ºF. Prepare Crisco pastry adding chopped almonds before water. Divide pastry almost in half. Roll larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond edge of pie plate. Turn filling into unbaked pie shell. Roll out remaining pastry to an 11-inch circle. Place top crust over filling and trim edge to 1 inch beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Cut slits for steam to escape. Bake at 425ºF for 35 minutes or until golden brown. Cool on a rack before cutting. Serve with ice cream. |
