My friend Allison challenged me to make a pie I’d never made before, nor had I tasted or even heard of it: the pineapple pie.
A search in my collection of cookbooks did not contribute much in the way of recipes for the challenge pie, so I consulted the internet, then put my own spin on it.
I can never seem to make one pie at a time, so I doubled up. The following recipe is for TWO pies.
2 20 oz. cans of crushed pineapple
Add two cups of sugar
Add four tablespoons of corn starch and two tablespoons of flour, to thicken the filling
Pour in half a cup of dark rum! (I didn’t see rum in any recipe I found, but I figure rum makes anything better.)
Pour the filling into two pie shells (made from scratch or store bought — just don’t tell me about it if you bought it). You can decorate the top with lattice if you wish; I did a few pastry hearts.
Bake for 30 minutes at 425. Let cool completely before serving.
