Pineapple Pie (Canned Pineapples)

Pineapple Pie (Canned Pineapples) Ingredients

3 3/4 c WATER; COLD	6 lb FLOUR GEN PURPOSE 10LB
2 1/4 qt JUICE RESERVED	3 lb SUGAR; GRANULATED 10 LB
15 1/3 lb PINEAPPLE CHUNK #10	3 9/16 lb SHORTENING; 3LB
3 tb LEMON FRESH	3/4 ts SALT TABLE 5LB
1 1/2 c STARCH EDIBLE CORN	4 tb SALT TABLE 5LB

Instructions for Pineapple Pie (Canned Pineapples)

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN : 1. SEE RECIPE NOS. IG002 AND I00100. 2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 4 AND PINEAPPLE FOR USE IN STEP 5. 3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP. 4. COMBINE RESERVED JUICE AND LEMON JUICE; MIX UNTIL WELL BLENDED; ADD GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH. 5. FOLD PINEAPPLE CAREFULLY INTO THICKENED MIXTURE. 6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES. 7. BAKE 30-25 MINUTES OR UNTIL LIGHTLY BROWNED. 8. CUT 8 WEDGES PER PIE. : NOTE: IN STEP 4, 4 1/2 OZ LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE. Recipe Number: I01800 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Corn	Flour	Lemon	Pineapple
Salt	Shortening	Sugar

for flavor and categorization

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