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Prep Time: 40 Minutes Cook Time: 23 Minutes |
Ready In: 63 Minutes Servings: 1 |
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We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus. Ingredients:
1 large fresh pineapple |
1/2 cup granulated sugar |
2 tablespoons cornstarch |
1 teaspoon freshly grated lemon zest |
1/8 teaspoon ground nutmeg |
1 1/2 cups water |
3 drops yellow food coloring |
2/3 cup toasted ground walnuts |
3/4 cup vanilla wafer crumbs |
1 tablespoon granulated sugar |
5 tablespoons butter, melted |
Directions:
1. Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
2. Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
3. Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
4. Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
5. Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.
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