Pineapple
Pie
2
9-inch Pillsbury Refrigerated pie
crusts
Filling:
2 cups
crushed pineapple
3 tablespoons
granulated sugar
1 tablespoon
butter
1 tablespoon
grated lemon rind
2 tablespoons
corn starch
1/4 teaspoon
salt
1 tablespoon
lemon juice
Glaze:
1 egg
white
2 tablespoons
sugar
1 tablespoon
water
2 teaspoons
brown sugar
Cook pineapple,
corn starch, sugar and salt over low heat, about 20 minutes, until
thick, stirring constantly. Cool; stir in butter, lemon juice and
rind.
Fill the
pie shell. Cover with second crust and cut vents. Brush with beaten
egg white and water; sprinkle with sugar and brown sugar. Bake at
425 degrees for about 30 minutes until crust is golden brown.
Cool and
serve with whipped cream or vanilla bean ice cream if desired. |
