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Michelle Losey's Pineapple Pie


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

Canned Pineapple in heavy syrup- strained (reserve juice to drink!)
To measure the amount of Pineapple needed take pie pan you're going to use and fill it w/ Pineapple 'till 1/2 inch less than edge of pan then pour in bowl and wash and dry your pie pan
1 tsp lemon juice
1 tsp vanilla
2 TBS melted butter
1 Cup Light brown sugar
Couple shakes of salt
3 TBS Cornstarch
Pie crust homemade or store bought

OATMEAL CRUNCH TOPPING
3/4 cup quick cooking oats
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
Dash of salt
Cold butter


Preheat oven to 375 F


Mix vanilla, butter and lemon juice together and pour over pineapple


Mix then add sugar, cornstarch and salt and mix well


Poke a few hole w/fork on bottom of crust


Pour filling into crust


Add topping


Cover edges w/ tin foil so they don't burn


Bake at 375F



TOPPING


Mix oats, sugar, flour and salt together


Cut in butter 1 TBS at a time 'till mix is crumbly



NOTE: This pie tends to boil over so put it on middle rack and place cookie sheet on bottom rack


Pairs Well With


Notes

After making enough pies I found you can make a pie outta most any fruit, fruit mix, juice or vegetables and vegetable fruit mixes! So I began experimenting and this was one of my concoctions :)

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