Elsah Landing Pineapple Coconut Pie
3 eggs, beaten
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup (1/2 stick) butter, melted
1 (8 ounce) can crushed pineapple
1 cup flaked coconut
1 (9-inch) pie shell, unbaked (see recipe)
Preheat oven to 400 degrees F.
In a large bowl, combine beaten eggs, sugar, salt, flour, melted
butter, pineapple and coconut. Mix until well-combined. Pour into
pie shell. Bake at 400 degrees F for 15 minutes.
Lower temperature to 300 degrees F; bake for 20 to 30 minutes more
or until center seems set and a knife inserted into the center comes
out clean. Yield: 8 servings.
Elsah Landing Pastry for One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 3 1/2 tablespoons ice water
Spoon flour lightly into a 1-cup dry measure. Level off. Sift flour
and salt together into a large bowl. Cut in shortening with a pastry
blender until mixture forms particles slightly larger than grains of
rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently
with a fork until all particles are uniformly moistened and will
barely stick together. Shape mixture into a ball. Roll out on a
lightly floured pastry cloth to form pie shell. Ease into pie plate;
flute edges.
Yield: 1 (9-inch) pie crust. Source: The Elsah
Landing, Grafton, Missouri |