Pineapple Crunch Pie Recipe

Add this delicious Pineapple Crunch Pie in your diary so you can prepare it whenever you want to. Get the required ingredients and method posted here. You can make it fresh and serve it hot to your guests. Feedback is welcome.

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Time

0:35 - 0:15

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3973

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Submited by

rija malik from Faislabad

Ingredients

Pastry for a 2 crust pie
2 Tablespoons cornstarch
2 Tablespoons sugar
Dash salt
1 (20 oz.) can crushed pineapple in heavy syrup, undrained
1 Tablespoon lemon juice
1 Tablespoon butter
Topping:
1/4 cup firmly packed brown sugar
2 Tablespoons butter
1 Tablespoon corn syrup
1/2 cup chopped pecans

Method

1.Preheat oven to 425 degrees F.
2.In a medium saucepan, combine cornstarch, sugar and salt; mix
well. Stir in pineapple.
3.Cook over medium heat until mixture thickens and boils,
stirring constantly. Boil for 1 minute.
4.Remove from heat; stir in lemon juice and 1 Tablespoon butter.
5.Pour into crust lined pan. Top with second crust. Seal the
edges and flute. Cut slits in the top crust.
6.Bake for 15-20 minutes, or until light golden brown.
7.Meanwhile. in a small heavy saucepan, combine all, topping
ingredients.
8.Cook over low heat until sugar is dissolved, stirring
constantly.
9.Remove pie from oven. Spoon and spread warm topping mixture
over top of pie.
10.Cover edges of crust with strips of foil to prevent excessive
browning.
11.Bake at 425 degrees F for an additional 10-15 minutes or
until crust is a deep golden brown.

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