Pineapple Pie I Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

Steps:

• * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
• Drain pineapple very well, reserving juice for other uses.
• Cream butter and sugar together until light and fluffy.
• Add eggs and use a wire whisk to combine thoroughly.
• Add vanilla extract and drained pineapple; blend.
• Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
• Let cool for a few minutes before cutting, or serve cold.

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry., In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling., Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• In a blender, combine the milk, sugar, biscuit mix, butter, eggs, vanilla and food coloring if desired; cover and process until smooth. Sprinkle the pineapple into a greased deep-dish 9-in. pie plate. Pour batter over pineapple. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping if desired.