Рецепт Pineapple Pie (Canned Pineapples)
Ингредиенты
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Инструкции
- PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
- DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 3; PINEAPPLE FOR USE IN STEP 5.
- COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
- COMBINE CORNSTARCH AND WATER; STIR Till SMOOTH. Add in GRADUALLY TO BOILING Mix. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, Till THICK AND CLEAR. REMOVE FROM HEAT.
- FOLD PINEAPPLE AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
- POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.
- BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
- CUT 8 WEDGES PER PIE.
- NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
- SERVING SIZE: 1/8 PIE