Ingredients
8
8 servings
- •1 (20 ounce) can crushed pineapple with juice
- •0.75 cup white sugar
- •3 tablespoons cornstarch
- •1 tablespoon lemon juice
- •1 (14.1 ounce) package double-crust pie pastry, thawed
- •2 tablespoons milk
- •1 tablespoon white sugar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
- Line a 9-inch pie dish with 1 crust. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
- Bake in the preheated oven until golden brown, about 35 minutes. Serve chilled or at room temperature.
Nutritional Facts
Per 8 servings
- Calories: 362
- Carbohydrate: 55g
- Fat: 15g
- Fiber: 2g
- Protein: 3g
- Sugar: 31g
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