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Created by:
Lynne Feifer
Pineapple Pie
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Ingredients
▢
2
eggs
▢
1 ⅓
cups
granulated sugar
divided
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1
tablespoon
lemon juice
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1
tablespoon
butter
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1 20
ounce
can crushed pineapple
not drained
▢
1
recipe two-crust pie
or Pillsbury ready-made pie crusts - which I used
Egg Wash
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1
egg
beaten
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2
tablespoons
water
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1-2
tablespoons
Turbinado sugar
Or sugar in the raw for sprinkling
Instructions
Preheat oven to 450 degrees F.
In a small bowl, mix the crushed pineapple together 1/2 cup sugar.
In a medium bowl, beat eggs slightly and add remaining sugar, lemon juice and pineapple mixture.
Line the pie plate with the bottom pie crust.
Pour in the filling, dot with butter and cover with the top crust. Crimp edges together and trim any excess.
Egg Wash
Beat the egg with the two tablespoons water.
Using a pastry brush, brush the egg wash on top of the pie.
Sprinkle with Turbinado sugar.
With a sharp knife, slice 4 to 8 openings in the top crust for steam to escape.
Bake for 10 minutes at 450 degrees F.
Reduce temperature to 350 degrees F. and bake for 35-45 additional minutes until crust is nicely browned.
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