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Almond Crunch Pineapple Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Pastry for a 2 crust, 8 inch pie
2 tbsp. sugar
3 tbsp. cornstarch
1/4 tsp salt
4 1/2 ounces of crushed pineapple (small can)
2 tbsp. margarine
1 tbsp. lime juice or lemon juice
1 tbsp. sugar
1 1/2 tsp margarine
1/4 cup light corn syrup
1 tsp water
3/4 cup sliced unblanched almonds
Directions:
Directions:
Line pie pan with pastry: roll out remainder for top crust; prick pastry for top with fork and set aside.

Mix 2 tbsp. sugar, cornstarch and salt together in a sauce pan, then stir in undrained pineapple. Bring to boil over medium heat, stirring constantly. Boil until thickened and clear - one to two minutes.

Stir in 2 tbsp. margarine and juice. Turn filling into unbaked pastry shell and cover top with crust. Seal and flute edges.

Bake at 425º for 20 minutes.

Meanwhile, combine 1 tbsp. sugar, 1 1/2 tsp. margarine, corn syrup and water in a saucepan and cook over low heat, stirring until sugar is dissolved and mixture boils.

Remove pie from oven, sprinkle sliced almonds over top of crust and spoon hot glaze evenly over nuts.

Return hot pie to oven and bake about 8 minutes or until topping is bubbly and lightly browned.

Cool completely before cutting.

 

 

 

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