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Pineapple Pie (Canned Pineapple-Cornstarch)
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 014 00
PINEAPPLE PIE (CANNED PINEAPPLE-CORNSTARCH)
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
334 cal
43 g
3g
17 g
0 mg
229 mg
8 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
26 each
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
3-3/4 lbs
1 qts 2-3/4 cup
RESERVED LIQUID
4-2/3 lbs
2 qts 1 cup
SUGAR,GRANULATED
3-1/4 lbs
1 qts 3-1/4 cup
SALT
1/8 oz
1/8 tsp
CORNSTARCH
8-1/2 oz
1-7/8 cup
WATER,COLD
1-5/8 lbs
3 cup
JUICE,LEMON
1-5/8 oz
3 tbsp
Method
1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly
with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form
a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally
to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into
ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan
and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom
crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of
bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly.
REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next
crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of crust
firmly together or crimp with the thumb and forefinger to make a fluted edge. BAKING INSTRUCTIONS FOR COOKED PIES:
Bake as specified on individual recipe card.
2 Drain pineapple; reserve juice for use in Step 3 and pineapple for use in Step 5.
3 Combine reserved juice, sugar, and salt; bring to a boil.
4 Combine cornstarch and water; stir until smooth. Add gradually to boiling mixture. Cook at medium heat, stirring constantly until
thick and clear. Remove from heat.
5 Fold pineapple and lemon juice carefully into thickened mixture.
6 Pour 2-3/4 to 3 cups filling into each unbaked 9-inch pie shell. Cover with top crust. Seal edges.
7 Bake at 425 F. for 30 to 35 minutes or until lightly browned.
8 Cut 8 wedges per pie.



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Pineapple Pie (Canned Pineapple-Cornstarch)

Yield: 100 Portion: 1 Slice
Calories: 334 cal
Carbohydrates: 43 g
Protein: 3g
Fat: 17 g
Cholesterol: 0 mg
Sodium: 229 mg
Calcium: 8 mg

Ingredient Weight Measure Issue
PIE CRUST 26 each
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS 3-3/4 lbs 1 qts 2-3/4 cup
RESERVED LIQUID 4-2/3 lbs 2 qts 1 cup
SUGAR,GRANULATED 3-1/4 lbs 1 qts 3-1/4 cup
SALT 1/8 oz 1/8 tsp
CORNSTARCH 8-1/2 oz 1-7/8 cup
WATER,COLD 1-5/8 lbs 3 cup
JUICE,LEMON 1-5/8 oz 3 tbsp

Method:
1 PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust (Recipe No. I 001 00). Divide dough into 13-7-1/2 oz pieces for
bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. ROLL DOUGH: Sprinkle each piece of dough lightly
with flour; flatten gently. Using a floured rolling pin, roll lightly with quick strokes from center out to edge in all directions. Form
a circle 1 inch larger than pie pan and about 1/8 inch thick. Bottom crust will be slightly thicker. Shift or turn dough occasionally
to prevent sticking. If edges split, pinch cracks together. BOTTOM CRUST: Fold rolled dough in half; carefully place into
ungreased pie pan with fold at center. Unfold and fit carefully into pie pan, being careful not to leave any air spaces between pan
and dough. FILL CRUST: Fill as specified on individual recipe card. TOP CRUST: Roll top crust in same manner as bottom
crust. Fold in half; with knife, make several small slits near center fold to allow steam to escape during baking. Brush outer rim of
bottom crust with water. Lay top crust over filling with fold at center; unfold and press edges of two crusts together lightly.
REMOVE EXCESS DOUGH: Trim overhanging edges of dough by using a knife or spatula. (Incorporate excess dough into next
crust, if needed.) There should be little excess if skill is used in weighing and rolling dough. SEAL PIE: Press edges of crust
firmly together or crimp with the thumb and forefinger to make a fluted edge. BAKING INSTRUCTIONS FOR COOKED PIES:
Bake as specified on individual recipe card.
2 Drain pineapple; reserve juice for use in Step 3 and pineapple for use in Step 5.
3 Combine reserved juice, sugar, and salt; bring to a boil.
4 Combine cornstarch and water; stir until smooth. Add gradually to boiling mixture. Cook at medium heat, stirring constantly until
thick and clear. Remove from heat.
5 Fold pineapple and lemon juice carefully into thickened mixture.
6 Pour 2-3/4 to 3 cups filling into each unbaked 9-inch pie shell. Cover with top crust. Seal edges.
7 Bake at 425 F. for 30 to 35 minutes or until lightly browned.
8 Cut 8 wedges per pie.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/pineapple_pie_canned_pineapplecornstarch.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence