Fresh pineapple pie

Yield: 8 Servings

Measure Ingredient
3 cups Fresh pineapple; finely chopped
3 tablespoons Cornstarch
½ cup Sugar
¼ teaspoon Salt
1 \N Pastry for a 2 crust 9\" pie

Cook pineapple until tender, and consistency of canned crushed pineapple.

Drain. Mix cornstarch, sugar and salt. Add to pineapple. Cook until thick, stirring constantly. Cool. Pour into pie shell. Cover with top crust. Bake at 425F for 25 minutes.



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