Pineapple Cake Pie -- Quad-Cities Online Recipe Book
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Pineapple Cake Pie

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Ingredients

1 cup sugar
2 eggs, divided
2 heaping teaspoons flour
1/3 cup melted butter
1 cup crushed pineapple
1 cup milk
1 9-inch unbaked pie shell
The Perfect Pie Crust, single crust:
1/2 teaspoon salt
1/2 cup lard
4 tablespoons ice water with ice cubes
1 cup flour

Instructions

Mix together the sugar, egg yolks, flour and melted butter; then add pineapple and milk. Whip egg whites stiff and fold in. Pour into crust and bake at 325 degrees for 30 to 35 minutes. This forms a custard in the shell with a sponge cake top. I like to dust it with confectioners' sugar. To make the Perfect Pie Crust, cut together salt, lard, ice water and flour until fine. There should be some chunks 1/2-inch left in the mix. Sprinkle ice water, 1 tablespoon at a time, around the edge just until a ball starts to form. Use your hands. On lightly floured surface (I use one of the roll-up plastic pastry sheets for easy cleanup.) Pat dough into a six-inch circle. Roll to fit your pie pan. I have a marble rolling pin which I think does a better job. Roll dough on pin and transfer by rolling off on pan.

Bess Pierce
Moline




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