Not My Grandmother’s Pineapple Pie

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.

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