This pineapple pie has a double crust and a thick and delicious canned pineapple filling. Mix 1 teaspoon lemon zest into the pastry for an unforgettable crust.
Ingredients
- 1 , 20 ounce
- 0.75 cups white sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 , 14.1 ounce
- 2 tablespoons milk
- 1 tablespoon white sugar
Instructions
-
1
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
-
2
To make the filling: Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
-
3
Line a 9-inch pie dish with one of the crusts. Pour filling into the prepared pie dish.
-
4
Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
-
5
Bake in the preheated oven until pie is golden brown and pineapple filling is bubbling, about 35 minutes. Serve chilled or at room temperature.
Nutrition Facts
Per serving
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