This is a pie that everyone raves about when I make it.
*I use the pie crust recipe on the Crisco shortening can or you can use an refrigerated already made pie crust dough from the grocery store, like Pillsbury, etc.
Drain as much juice as you can from both cans of crushed pineapple and reserving juice.
Put sugars in stove top pot along with corn starch and salt, add 1/3 cup of the reserved pineapple juice and stir until blended. Stir on medium heat until heated through then add both cans of the crushed pineapple, bring to a boil over medium heat add 1/4 cup more of reserved pineapple juice. Continue cooking on medium heat for about 5 to 6 minutes or until pineapple filling has thickened. Add almond extract, stir in well. Turn off heat.
Lay bottom pie crust in pan pressing down slightly around bottom of pie pan to seat crust, moisten slightly with water around edges of bottom crust add pineapple filling and cover with top crust. Trim around edges leaving about 1/8 inch past the edge of the pie pan. Crimp edges or seal with a fork to seal crust together.
You can cut top crust into strips and cover with lattice style top crust for more decorative pie. Brush top of crust with water or egg white and sprinkle lightly with granulated sugar.
Place in oven on center rack. Bake for 15 minutes at 450 degrees F. Reduce heat to 350 degrees F and continue baking for about 50 minutes or until top crust is golden brown. Let cool for about 45 minutes to an hour and serve.
I do put a cookie sheet covered with foil on one rack below the pie while it is baking just in case I have a slight boil over while it is baking, (this is normally not a problem).
You can top with ice cream or whipped cream, whichever you like, but everyone I have served this to wants no topping, just pie.
|Time:||15 to 20 Minutes Preparation Time|
45 to 55 Minutes Cooking Time
By Patricia Ralston from Houston, TX
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