I took this pie to Drew's Thanksgiving play at school today. Several people asked me for the recipe so I think that qualifies it for here. I'll have to remember to take a picture when I make it again on Thursday. With such a cute first grader/acorn squash to take pictures of there was no time for food photography.
This pie is super easy and is great to add variety to the usual Thanksgiving pie selection.
Need: 2 unbaked pie shells, top and bottom
1-20 oz can crushed pineapple with juice
3 level Tablespoons tapioca
7/8 cups sugar (are you serious? use a scant cup)
3/4 teaspoon almond extract
sprinkle of salt
Mix the above together and let stand while you make the crust. Put in a pie shell and pat the top with butter. (Come to think of it, I don't think I've ever done this. I don't read instructions very well.)
Cover with top shell. Vent top crust with a fork or cut a pretty design in it. Seal edges with milk or water. Brush top crust with milk and sprinkle with sugar.
Bake in a 375 degree oven for 40-45 minutes.
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