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    Pineapple Upside Down Pie

    Source of Recipe


    List of Ingredients

    Pineapple Upside Down Pie

    2 pie crusts
    1 (20-1/2-ounce) can pineapple tidbits
    3 tablespoons cornstarch
    3/4 cup brown sugar, firmly packed, divided
    2 tablespoons lemon juice
    6 tablespoons butter, divided
    1/2 cup pecan halves

    Drain pineapple. Add enough water to pineapple syrup to make 1-1/4 cups.

    Combine cornstarch and 1/4 cup brown sugar in saucepan. Add lemon juice and pineapple syrup/water mixture. Cook, stirring constantly, until mixture is thick and clear. Remove from heat and add 2 tablespoons butter, stirring until it melts. Add pineapple.

    Place remaining 4 tablespoons butter in bottom of 9-inch pie pan. Place in 425-degree oven until butter is melted. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon water. Arrange pecan halves, rounded side down, around bottom and sides of pan. Carefully line pan with pastry. Spoon in pineapple mixture. Adjust top crust, flute edges and cut vents.

    To catch drippings, place pie on foil in the oven. Bake at 425 degrees for 25 minutes. Turn out, upside down, on serving plate immediately. Cool on rack before cutting. Serve with ice cream or whipped cream if desired.





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