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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 425�F, 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 (425�F.) 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