Pineapple 2 Crust Pie Recipes

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Steps:

• Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
• Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.

Steps:

• Make Crisco pie crust for 2 crust pie. Line 9-inch pie pan with bottom pastry; trim even with pan. Sprinkle the coconut on the bottom. Set aside.
• Heat oven to 400^. In a small saucepan, combine sugar,flour,salt, lemon juice, butter and pineapple. Bring mixture to a boil and cook for 1 minute. Spread over coconut in pie shell. Roll out remaining pie crust to fit on top; place over filling. Trim, seal and flute edges. Cut slits in top. Add decorative cutout on top ,if desired.
• Cover edge of crust with foil lightly.Bake for 5 minutes; turn oven temperature to 350^ and bake for 25 minutes. Remove foil; and bake for 10 minutes longer or until crust is golden brown. Cool on wire rack. Combine glaze ingredients and drizzle over cooled pie. Serve with vanilla bean ice cream...delicious! Store any leftover pie in the fridge.

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

Steps:

• Mix pineapple, sugar and flour.
• Pour in 9-inch pie crust, and top with another pie crust. Cut slits in top crust, and Sprinkle crust with sugar.
• Bake at 425 degrees F until brown.

Steps:

• In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
• Bring to a boil over medium heat.
• Boil for 2 minutes, stirring constantly.
• Add the butter, stir until melted.
• Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
• Put the cooled filling into the prepared pie crust.
• Cover with top crust, seal the edges and cut a couple vents in the top crust.
• Place in oven.
• Bake at 425°F for 35 minutes.