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Sea Breeze Pineapple Lattice Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1/2
c
sugar 3
tb
cornstarch 1/4
t
salt 20
oz
pineapple, crushed,
undraind
1/2
c
pineapple juice 2
tb
butter (or marg.) 2
tb
lemon juice,
freshly squeezd
1
t
lemon peel,
grated
2/3
c
coconut,
flaked
pastry for 9" double crust
pie
Directions:
Blend together sugar, cornstarch, and salt. Stir in undrained crushed
pineapple and pineapple juice. Cook, stirring, over moderate heat until
mixture boils and thickens. Stir in butter. Remove from heat; add lemon
juice, lemon peel, and coconut. Cool about 5 minutes. Pour into
pastry-lined 9" piepan. Cut remaining pastry into 1/2" wide strips and
lay across filled pie about 1" apart. Weave with remaining strips to
make lattice effect. Fold lower crust up and over pastry strips. Press
to seal; flute edges. Bake, below oven center, at 425 degrees for 30 to
35 minutes. Cool before serving.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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