Pineapple and Lemon Pie Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch double crust pie
<br>- 2  eggs
<br>- 6 tablespoons white sugar
<br>- 2 tablespoons all-purpose flour
<br>- ⅛ teaspoon salt
<br>- 2 tablespoons lemon juice
<br>- 2 teaspoons lemon zest
<br>- 1 (20 ounce) can unsweetened pineapple chunks, drained
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: Roll out half of pastry to line pie pan, and roll out other half to cut into strips for lattice top.
<br>step 3: In a medium mixing bowl combine eggs, sugar, flour, salt, lemon juice, and grated lemon rind. Mix well then stir in pineapple. Spread filling into pastry-lined pie pan, make lattice top, and crimp edges. Place in preheated oven and bake 40 minutes or until filling is set and crust is lightly browned. Chill before serving.
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Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 2 eggs
- 6 tablespoons white sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 (20 ounce) can unsweetened pineapple chunks, drained

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: Roll out half of pastry to line pie pan, and roll out other half to cut into strips for lattice top.
step 3: In a medium mixing bowl combine eggs, sugar, flour, salt, lemon juice, and grated lemon rind. Mix well then stir in pineapple. Spread filling into pastry-lined pie pan, make lattice top, and crimp edges. Place in preheated oven and bake 40 minutes or until filling is set and crust is lightly browned. Chill before serving.

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