 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
DH said this was the best pie that I had ever made which actually made me feel a little miffed!! I just threw this together the other night, and he thought it was better than those pies that I have spent hours on-the nerve of the man! It is yummy, but not for the purists perhaps unless they are in a hurry-hee hee!!!! Ingredients:
1 (21 ounce) can peach pie filling |
1 (20 ounce) can pineapple slices |
1 cup sugar |
2 tablespoons cornstarch |
1/4 cup pineapple juice |
2 9-inch pie shells |
Directions:
1. Preheat the oven to 325 degrees.
2. In a medium sized mixing bowl mix the sugar and the cornstarch together until all of the cornstarch is smoothly blended in.
3. Drain the pineapple slices, reserving 1/4 cup of the juice.
4. Cut the slices into 1 inch pieces.
5. Add the peach pie filling, pineapple pieces and pineapple juice to the sugar and mix well.
6. Place one of the pie crusts into a glass pie plate, and pour the pie filling mixture into the crust.
7. Cut the second pie crust into strips and place it over the pie filling in a lattice type pattern.
8. Bake at 325 degrees for 30 minutes until the pastry is golden brown.
|
|