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Pineapple Upside Down Pie




Source of Recipe


Pepmint TOH


List of Ingredients




1 (1 lb. 4 1/2 oz.) can pineapple tidbits
Water
3 TB cornstarch
3/4c. brown sugar, firmly packed
2 TB lemon juice
6 TB butter
1/2c. pecan halves

Drain pineapple. Add water to pineapple syrup to make 1 1/4c.

Combine cornstarch & 1/4c. brown sugar in saucepan. Add lemon juice & pineapple syrup mix.; cook, stirring constantly, until mix. is thick & clear. Remove from heat & add 2 TB butter, stirring until it melts. Add pineapple.

While preheating oven to 425ºF, place remaining 4 TB butter in bottom of 9" pie pan; place in oven until butter is melted. Sprinkle with remaining 1/2c. brown sugar & 1 TB water. Arrange pecan halves, rounded side down, around bottom & sides of pie pan. Carefully line pan with pastry. Spoon in pineapple mix.

Adjust top crust, flute edges; cut vents. Place pie on square of foil in oven to catch drippings.

Bake in hot oven (425ºF.) 25 min. Turn out, upside down on serving plate immediately. Cool on rack before cutting. Serve with ice cream or whipped cream, if desired.



Recipe