PINEAPPLE PIE. Nothing more delicious in the way of a one-crust pie can be made than pineapple pie. It is similar to lemon pie, but differs in that a certain amount of the fruit is used in the filling. Therefore, unless the fruit is cut very fine, the pie will be difficult to cut.

• 1-1/2 c. water
• 1/2 c. corn starch
• 1 c. sugar
• 1/4 tsp. salt
• 1 egg
• 1/2 c. pineapple juice
• 2 Tb. lemon juice
• 1 c. shredded or finely chopped pineapple

Bring the water to the boiling point. Mix the corn starch, sugar, and salt and add to the boiling water. Cook directly over the flame until the mixture has thickened. Separate the egg, beat the yolk, and add to the pineapple and lemon juice. Stir this into the corn-starch mixture, remove from the heat, and add the pineapple. Fill a baked crust of a pie, make meringue of the egg white, cover the filling, and bake in a moderate oven until delicately browned.

Back to Pastry Recipes