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
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|Serving Size: 1 Serving (750g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 184 (53%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 11.3mg||3 %|
|Sodium 0.9mg||0 %|
|Potassium 39.1mg||1 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 37.3g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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