Pineapple Pie

Ingredients

• 1/2 cup cornstarch
• 1/8 t. salt
• 2 egg whites
• 1 T. lemon juice
• 1 1/2 cup sugar
• 1 No. 2 can crushed pineapple
• 2 egg yolks

Method

1. 1

   Mix cornstarch, sugar and salt.

2. 2

   Add pineapple.

3. 3

   Cook until clear and thickened.

4. 4

   Add beaten yolks and cook one minute.

5. 5

   Cool, add lemon juice.

6. 6

   Pour into baked pie shell.

7. 7

   Top with meringue made by folding 4 T. sugar into stiffly beaten egg whites.

8. 8

   Brown in 375 F. oven.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 49. The excerpt below is the record exactly as published.

PINEAPPLE PIE % cup sugar 1-3 cup flour ta te salt 38 T. orange juice 2 cups milk Zev puter 2 eggs 1 cup crushed pineapple Combine sugar, flour, and salt. Add well beaten egg yolks. Stir in milk. Add butter. Cook over hot water until thick and smooth. Add orange juice and pineapple. Pour into pastry lined pan and bake in hot oven, 425 F. Mrs. JBeParhier Pores Knob Club SWEET POTATO PIE 1% cups sweet potatoes Y% to % cup sugar 2 beaten eggs % t. nutmeg % t. cinnamon tet. Salt 1 cup milk 5.1. butter _ Boil potatoes in jackets until tender. Remove skins and force through col- ander. Beat until smooth. Add sugar, eggs, spices, and salt. Blend thor- oughly then add milk and melted but- ter. Pour into pan lined with pastry. Bake in hot oven 20 minutes. Reduce heat to slow oven 300 F. and continue baking 30 to 40 minutes. Mrs. A. S. Clark Millers Creek Club BUTTERSCOTCH PIE 1% cups milk 2 eggs Ae Lee buLtels 1 cup brown sugar 2 T. whole wheat flour Heat milk in top of double boiler. Add the cup of brown sugar and stir until thoroughly dissolved. Mix the flour with a little milk to make a smooth paste. Add the beaten egg yolks and pour gradually into the hot milk mixture, beating vigorously. Cook for 10-15 minutes and remove from fire; add butter. Cool before filling a baked pastry crust. Cover with a meringue; brown in a slow oven. Mrs. J. E. Foster Ferguson Club APPLE-PINEAPPLE PIE 1 cup pineapple juice 1 cup sugar 6 apples, quartered 2 'T. cold water 1 t. corn starch Few grains salt 1% t. flavoring 2a Pebu tte 2 T. lemon juice Combine pineapple juice, sugar, and salt. Heat to boiling. Add apples. Cook slowly until tender. Remove ap- ples from syrup. Arrange in bottom of pastry-lined pan. Combine corn starch and water. Mix thoroughly. Add to syrup stirring constantly until thick and smooth. Add flavoring, but- ter or margarine and lemon juice. Pour over apples. Fe lattice with strips of pastry over surface of pie. Bake in hot oven 10 minutes. Lower heat and bake 35 minutes. Mrs. Walter Irvin Moravian Falls Club HOME DEMONSTRATION CLUB COOK BOOK 109 PUMPKIN PIE 2 cups stewed and strained pumpkin 1 cup granulated sugar % t. salt 2 t. cinnamon 2 cups rich milk or cream 2 eggs 4 t. ginger 1% t. allspice Mix pumpkin with milk, sugar, beat- en eggs, salt and spices. Beat 2 min- utes. Pour into pie pan which has been lined with pastry. Bake 45 min- utes in moderate oven. Mrs. M. B. Lowe Pores Knob Club GRAHAM CRACKER PIE 18 graham crackers 1-8 cup sugar % cup butter Put all of this mixture except 1 cupful in bottom of pie plate. 2 cups milk 3 egg yolks Heat and add % cup sugar mixed with 2 T. corn starch. Cook until thick enough and add 1 t. vanilla. Put on first mixture. Add the beaten egg whites and on top place the 1 cupful of first mixture. Bake in slow oven about 20 minutes. Mrs. Roscoe Wood Mountain View Club RHUBARB SPONGE PIE 2 egg yolks 2 T. melted butter 1 cup milk 1 t. lemon juice 1 cup sugar 2 T. flour 2 ege whites, beaten 2 cups fresh rhubarb diced Beat yolks in bowl. Add flour and melted butter. Stir in milk slowly. Add sugar and lemon juice. Mix well. Stir in beaten egg whites, Arrange diced rhubarb in bottom of unbaked pie shell. Poxr mixture over rhubarb. Bake in hot oven 450 F. 10 minutes. Reduce to moderate and bake 30 min- utes longer. Mrs. Edna Thompson Pleasant Ridge Club FRESH OR FROZEN STRAWBERRY PIE 1-3 cup flour Tee Salt 3 egg yolks % t. vanilla 3 egg whites 2-3 cup sugar 2 cups scalded milk Zeb abutter 1 pint strawberries 6 T. sugar Mix flour, 2-3 cup sugar and salt. Gradually add milk. Cook in double boiler until thick. Add eggs yolks and cook two minutes. Cook, add but- ter and vanilla. Pour into baked pie shell. Add whole or sliced berries. Cover with meringue made by beat- ing 8 egg whites to stiff foam. Add 6 T. sugar gradually and beat until mixture stands in peaks. Bake in oven (350 F.) until brown. Garnish with whole berries. Mrs. Aaron Brooks Fairplains Club COCOANUT-BUTTERSCOTCH PIE 34 cup cake flour Yt. salt 3 egg yolks 1% t. vanilla 1 pie shell 3 egg whites 1% cups brown sugar 3 cups milk 4 T. butter 1 cup cocoanut 6 T. sugar 1% cup cocoanut Combine flour, sugar and salt. Add milk gradually; place in double boiler and cook until thickened, stirring cons- tantly. Pour small amount of mix- ture over egg yolks; return to double boiler and cook 3-4 minutes, Remove from fire; add butter, vanilla, and 1 cup cocoanut. Cool and pour into pie shell. Top with meringue and ’% cup cocoanut. Brown in moderate oven. Mrs. Troy Redding Clingman Club 110 HOME DEMONSTRATION CLUB COOK BOOK BUTTERMILK PIE 2-3 cup sugar 1 T. lemon extract 2 eggs 1 cup buttermilk 1-8 t. salt 1 t. lemon juice Combine sugar, flour, and butter. Add buttermilk, salt, lemon juice and slightly beaten egg yolks. Mix thor- oughly. Beat egg whites well and mix with pie filling. Pour into pastry lined pan. Bake in hot oven. Mrs. Claude Deal Fairplains Club PINEAPPLE PIE Pal-cormestarch % t. salt 2 egg whites 1 T. lemon juice 1% cup sugar 1 No. 2 ean crushed pineapple

Cook this with the app: pantry check, scaling, and the assistant.