This pineapple pie recipe features canned crushed pineapple, sugar, lemon, and cornstarch cooked on the stove until thick and baked in a double crust.
Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
362 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Line a 9-inch pie dish with 1 crust. Pour filling into the prepared pie dish. 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.
Step 4
Bake in the preheated oven until golden brown, about 35 minutes. Serve chilled or at room temperature.
Ingredients
2 tablespoons milk
1 tablespoon white sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 (14.1 ounce) package double-crust pie pastry, thawed
