Bob's Pineapple Pie Best Family Recipes

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Monday, 1 June 2015

Bob's Pineapple Pie

"A incredible double-crust pie this is my husband's all-time preferred."

Ingredients :

1/4 cup cornstarch
2 (20 ounce) cans beaten pineapple, tired with juice reserved
1 half of cups white sugar
1/four teaspoon salt
4 egg yolks
pastry for a (10 inch) double crust pie

Instructions :

Prep : 5M	Cook : 12M	Ready in : 1H

Dissolve the cornstarch in 1/four cup of the reserved pineapple juice. Combine the tired pineapple, sugar, salt, egg yolks, cornstarch combination, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium warmness simply until the combination has thickened barely and became bright. Do no longer boil. Remove from warmness, and cool 15 minutes.
Preheat oven to four hundred stages F (two hundred degrees C).
Line a ten-inch pie plate with half of of the pastry. Pour the cooled pineapple aggregate into the crust. Top with 2nd crust, and seal and crimp the threshold. Use a fork to poke holes inside the top crust in a few locations.
Bake in preheated oven till the crust is golden brown, approximately 35 to 40 mins. Cool earlier than serving.

Notes :

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