Title: Apple-Pineapple Pie
Categories: Pie
Yield: 1 Servings

		Pastry for 1 crust pie
4	lg	Apples, sliced *
1	cn	Pineapple (1 lb, 4 oz) crushed
1	pn	Salt
2		Eggs
1 1/2	tb	Cornstarch
1/2	c	Sugar

Start oven at 425F, or hot. Make pastry, your own or a mix: line a 9-inch pie pan. Bake pastry 15 to 20 minutes, or until nicely browned.

Meanwhile, pare, core, and cut apples in thin slices. Drain pineapple; measure I cup of syrup. Separate egg yolks from whites. Make smooth paste of cornstarch and 1/4 cup pineapple syrup; stir into egg yolks. Over low heat, cook remaining 3/4 cup pineapple syrup with 1/4 cup sugar, salt, and fresh apple slices about 5 minutes. Drain; set apples aside. Pour thin stream of hot syrup into cornstarch mixture, stirring vigorously so eggs won't curdle. Pour back into saucepan: cook mixture, stirring constantly, to a boil. Now remove from heat; add apple slices (either fresh ones you have cooked, or canned ones right from can) and drained pineapple. Cool slightly.

Beat egg whites and pinch of salt until eggs hold a soft shape. gradually add remaining sugar, and continue beating until meringue holds precise points. Spoon apple-pineapple filling into baked pie shell: cover with meringue. Bake in 325F, or slow, oven 10 to 15 minutes, or until meringue is golden. Serve cold.

*Or 1 can (1-lb-4-oz size) apple slices. Date: 1993-10-0

Posted from the Echo's Library 05/15/94 by Frank Skelly

previous

next