Frank's Recipes! Pineapple Pie (canned-cornstarch) for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Pineapple Pie (canned-cornstarch) for 100

Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven

17-2 crust pie shells, unbaked
2 1/2 cups (12 oz) cornstarch
1 quart water, cold
2 1/4 gallon (20 lb 7 oz or 3-No. 10 can) pineapple, canned, crushed
2 1/4 quart (4 lb) sugar, granulated
1 teaspoon salt
2 quart water
4 tablespoon juice, lemon

Prepare Two-Crust Pie Shells. Set aside. Combine cornstarch and 1 quart cold water; stir
until smooth. Combine pineapple, sugar, salt, and 2 quart water. Bring to a boil. Add
cornstarch mixture gradually and cook until thick, stirring constantly. Turn off heat.
Add juice to thickened mixture. Cool thoroughly before using. Pour about 2 3/4 to 3 cups
filling into each unbaked pie shell. Cover with top crust. Seal edges. Bake 30 to 35
minutes or until lightly browned. Cut 6 wedges per pie.

NOTE:
6 oz lemons A.P. (1 1/2 lemons) will yield 4 tablespoon juice.

If a thicker pie is desired, use 13 pie shells. Pour about 3 1/2 cups filling into
each unbaked pie shell. Cut 8 wedges per pie.