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Ingredients
- 1 can (l9 oz) of crushed pineapple in is own juice
- 3/4 cup of sugar (l5 cup choped)
- 1 tablespoon lemon juice (1 cup choped)
- 3 tablespoons cornstarch (50 ml)
- 2 crusts
Preparation
- In a medium saucepan, put the pineapple, sugar, cornstarch and lemon. Bring to a boil for one to two minutes until thickened. Let cool.
- Complete the pie with first lowers, add the slightly cooled pineapple. Moisten the edge of the crust to stick the second lowers and make incisions to allow
- steam out. In the oven at 375 ° F (200 ° C), 35 to 40 minutes, until pie is golden. Cool.
Cook commentary
Makes 6-8 servings
1.et 3. Photo: Recipes Québécoises.com
2. Photo: Joanne
If frozen pie without cooking: cook frozen: in the oven at 400 F about 50 minutes to 55 minutes.
Cook always on the bottom rack in the oven * Maple syrup trick was kindly given to me by my pastry-cook. For a nice presentation, you can brush the top with a little maple syrup and sprinkle with sugar.
This really is my favorite recipe.
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