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| Lattice Pineapple Pie |
| 8 servings 400 degree oven 25 t0 30 minutes 1 can (20oz.) crushed pineapple, undrained 1/2 cup sugar 2 Tbsp. cornstarch 1 Tbsp. margarine 1/4 tsp. salt 1 Tbsp. lemon juice Pastry for 9-inch double-crust p 1. Heat oven to 400 degrees 2. Mix pineapple, sugar, cornstarch and salt in a saucepan. Simmer, stirring, 4 minutes, until very thick. Remove from heat. Stir in margarine and lemon juice. Cool 10 minutes. 3 For bottom crust, roll out half of dough on well-floured sufgace into 12 inch round. Fit into 9-inch pie plate. Spoon in cooled filling. 4. Roll remaining dough into 10-inch round. Cut into 1-inch strips. Weave strips in crisscross lattice over filling. Fold lattice strips under edge of botton crust; crimp. 5. Bake in 400 oven 25 to 30 minutes, until nicely browned. Let cool completely before serving. Tip: Brush top lattice crust with milk for a glazed brown look. Can make top crust without lattice work. |
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