Pineapple Cake Pie
1 cup sugar
2 eggs, divided
2 heaping teaspoons flour
1/3 cup melted butter
1 cup crushed pineapple
1 cup milk
1 9-inch unbaked pie shell
The Perfect Pie Crust, single crust:
1/2 teaspoon salt
1/2 cup lard
4 tablespoons ice water with ice cubes
1 cup flour
Mix together the sugar, egg yolks, flour and melted butter; then add
pineapple and milk. Whip egg whites stiff and fold in. Pour into
crust and bake at 325� F. for 30 to 35 minutes. This forms a custard
in the shell with a sponge cake top. I like to dust it with
confectioners' sugar.
To make the Perfect Pie Crust, cut together salt,
lard, ice water and flour until fine. There should be some chunks
1/2-inch left in the mix. Sprinkle ice water, 1 tablespoon at a
time, around the edge just until a ball starts to form. Use your
hands.
On lightly floured surface, pat dough into a
six-inch circle. Roll to fit your pie pan. Roll dough on pin
and transfer by rolling off on pan. |