New adventure with pineapple: Classic pineapple pie! (Plus a tasty vintage variation to try)
Try your hand… please your man with homemade pie like this
Homemade pineapple pie like this is one sure way to sweep a man right off his feet.
And now any kind of pie is easy, quick. Just add water to Pillsbury Pie Crust Mix. (Mixes easily, rolls out evenly. Doesn’t break apart when lifted into pan.) Quality is assured by the finest ingredients, scientifically blended, perfectly balanced. You turn out crust that’s light and flaky, so tender and “short” it cuts at the mere touch of a fork. Why not give him the big pie surprise tonight!
Ann Pillsbury’s pineapple pie recipe
2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups (No. 2 can) crushed pineapple
Cook until thick and clear, stirring constantly.
1 tablespoon butter
1 tablespoon lemon juice
pastry for two-crust pie, as directed on Pillsbury Pie Crust Mix package.
filling into pastry-lined 8-inch pan.
lattice strips over filling, seal ends to bottom crust. Flute edge.
in hot oven (425F) for 25 to 30 min.
Another perfect pineapple pie recipe
Here’s a variation!
Line a 9″ pie plate with pastry. Sprinkle over and press in 2 tablespoons of fine dry bread crumbs to keep the crust crisp.
Small-dice enough canned, or fresh sun-ripened pineapple to make 2-1/2 cups. Add 3/4 cup sugar if the pineapple is canned, or 1-1/4 cups if it is fresh.
Add 2 fine-rolled soda crackers and 1 unbeaten egg. If canned pineapple is used, add 1/4 cup of the juice.
Transfer to the crust-filled plate. Cover with a top crust. Press the edges together with a fork. Slash the center. Brush with whole milk.
Bake 10 minutes in a hot oven, 400 F. Then reduce the heat and bake 25 minutes at 375 F.