Lattice Pineapple Pie
- Pastry for 9-inch double-crust pie
1 - can (20 ounce) crushed pineapple, undrained
1/2 - cup sugar
2 - Tablespoon cornstarch
1/4 - teaspoon salt
1 - Tablespoon butter
1 - Tablespoon lemon juice
Prepare pie crust as directed for two-crust pie using 9-inch pie
Preheat oven to 400° F.
- In saucepan, add pineapple, sugar, cornstarch and salt.
stirring, until thickened and clear.
- Stir in butter and lemon juice.
Allow to cool.
- Pour filling into unbaked 9-inch pastry shell.
remaining pastry into 1-inch wide strips for lattice top.
strips crisscross over pie to make lattice top.
- Pinch edges.
for 25 to 30 minutes or until golden brown.
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