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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 0 |
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Directions: For filling: combine egg, corn starch, pineapple, sugar and a dash of salt. Set aside.
For pie crust: mix together the flour, Wesson oil, cold milk, and salt. (Do NOT over mix) Roll out between two sheets of wax paper (makes top and bottom crust), Fill with pie filling, sprinkle top of piecrust with a little milk and sugar. Make 3 slits in top crust and fork edges. Bake at 400 degrees for 30-40 minutes or until golden brown.
| Ingredients:
3/4 Wesson oil
3 pineapple pie filling
1 (large) drained crushed pineapple
160/409 Pound(s) sugar
163/2500 Pound(s) corn starch
1 beaten with fork egg
1/8 Quart(s) cold milk
1/6 Ounce(s) salt |
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