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Sea Breeze Pineapple Lattice Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Fruits / Pies & Pastries

Ingredients:
1/2  c  sugar
3  tb  cornstarch
1/4  t  salt
20  oz  pineapple, crushed, undraind
1/2  c  pineapple juice
2  tb  butter (or marg.)
2  tb  lemon juice, freshly squeezd
1  t  lemon peel, grated
2/3  c  coconut, flaked
    pastry for 9" double crust
    pie

Directions:
Blend together sugar, cornstarch, and salt. Stir in undrained crushed pineapple and pineapple juice. Cook, stirring, over moderate heat until mixture boils and thickens. Stir in butter. Remove from heat; add lemon juice, lemon peel, and coconut. Cool about 5 minutes. Pour into pastry-lined 9" piepan. Cut remaining pastry into 1/2" wide strips and lay across filled pie about 1" apart. Weave with remaining strips to make lattice effect. Fold lower crust up and over pastry strips. Press to seal; flute edges. Bake, below oven center, at 425 degrees for 30 to 35 minutes. Cool before serving. By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996


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