Pineapple Pie
From The Williamston cook book, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
637Calories
0 gProtein
161 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein0.3 g
Carbohydrates161 g
Fiber1.3 g
Sugars101 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium1175 mg
Potassium32 mg
Calcium14 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline1.6 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 34. The excerpt below is the record exactly as published.
PINEAPPLE PIE 2 cups hot crushed pineapple Vy cup sugar (2 tbsp. with p. ¥g cup corn starch apple) Y% tsp. salt 1 tbsp. butter 1 tbsp. lemon juice 1 tbsp. grated lemon rind Mix cornstarch, salt and sugar. Add to Pineapple. Cook in double boiler 20 minutes, stirring constantly until thick. Add butter, lemon juice and rind. Cool, fill backed pie shell, cover with meringue oe bake until nicely browned, in slow oven. CRUMB PASTRY FOR PIE 14% cup Graham crackers 1 egg white 1/3 cup melted butter 1/3 cup sugar
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