Monday, July 20, 2009
" PINEAPPLE PIE with PRALINE TOPPING "
I entered this creations in the New Mexico State Fair. I won a blue ribbon. I developed this recipe because I love pineapple pies and pralines, so I thought the two together would be delicious. I was right, this is one of my families favorite. Remember what you make with all your Heart N Soul is made with Lots of Love and should be shared with others.
GeriPineapple Pie with Praline Topping
Crust: 9 - inch double Crust ( see posted dated 5/24/3009 )
Filling: 3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
3 - 8 ounce cans pineapple in own juice
1 tablespoon lemon juice
1 tablespoon butter
Topping: 1/2 cup firmly packed brown sugar
4 tablespoons butter
2 tablespoons corn syrup
1 cup chopped pecans
Preheat oven to 425 F.
Prepare crust ( See post dated 5/24/2009 for directions to my Classic Pie Crust. )
In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Boil for 1 minute. Remove from heat, stir in lemon juice and butter. Pour filling into unbaked pie crust. Moisten pastry with water and cover with top crust. Flute edges and cut slits in the top crust to allow steam to escape.
Bake for 15 to 20 minutes. or until crust is lightly golden brown.
Meanwhile in a small saucepan combine all the topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Set aside.
After pie has bake and lightly golden brown, remove pie from oven. Spoon and spread warm topping mixture evenly over top of pie. Cover the edges of crust with strips of foil to prevent excessive browning.
Bake for an additional 10 to 15 minutes or until crust is a deep golden brown.
Cool and serve with whipped cream.
Yields: one 9 - inch pie.