Pineapple Pie (Canned Pineapples) - BigOven 154117

Pineapple Pie (Canned Pineapples)

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Top-ranked recipe named "Pineapple Pie (Canned Pineapples)"

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Ingredients

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15 1/3 lb PINEAPPLE CHUNK #10
3 lb SUGAR; GRANULATED 10 LB
3/4 ts Salt
3 3/4 c WATER; COLD
1 1/2 c STARCH EDIBLE CORN
6 lb All Purpose Flour
3 9/16 lb SHORTENING; 3LB
4 tb Salt
3 tb LEMON FRESH
2 1/4 qt JUICE RESERVED

Original recipe makes 100 Servings

Servings  

Preparation

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 G Internet, G Internet.

Calories Per Serving: 349 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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