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Receta Pineapple Pie (Canned Pineapples)

Name: Pineapple Pie (Canned Pineapples)
Ingredients: 3 c. WATER, Cool; 3 3/4 c. WATER, Cool; 2 1/4 quart RESERVED LIQUID; 15 1/3 lb PINEAPPLE CHUNK #10; 3 Tbsp. LEMON FRESH; 1 7/8 c. STARCH EDIBLE CORN; 6 lb FLOUR GEN PURPOSE 10LB; 3 lb SUGAR, GRANULATED 10 LB; 3 563/1000 lb SHORTENING, 3LB; 3/4 tsp SALT TABLE 5LB; 5 Tbsp. SALT TABLE 5LB

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Raciónes: 12

Ingredientes

3 c. WATER, Cool
3 3/4 c. WATER, Cool
2 1/4 quart RESERVED LIQUID
15 1/3 lb PINEAPPLE CHUNK #10
3 Tbsp. LEMON FRESH
1 7/8 c. STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
3 lb SUGAR, GRANULATED 10 LB
3 563/1000 lb SHORTENING, 3LB
3/4 tsp SALT TABLE 5LB
5 Tbsp. SALT TABLE 5LB

Direcciones

PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN
2. DRAIN PINEAPPLE; RESERVE JUICE FOR USE IN STEP 3; PINEAPPLE FOR USE IN STEP 5.
3. COMBINE RESERVED JUICE, SUGAR, AND SALT; BRING TO A BOIL.
4. COMBINE CORNSTARCH AND WATER; STIR Till SMOOTH. Add in GRADUALLY TO BOILING Mix. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, Till THICK AND CLEAR. REMOVE FROM HEAT.
5. FOLD PINEAPPLE AND LEMON JUICE CAREFULLY INTO THICKENED Mix.
6. POUR 2 3/4 TO 3 C. FILLING INTO EACH UNBAKED PIE SHELL. COVER WTIH TOP CRUST. SEAL EDGES.
7. BAKE 30 TO 35 Min Or possibly Till LIGHTLY BROWNED.
8. CUT 8 WEDGES PER PIE.
NOTE: IN STEP 5, 4 1/2 Ounce LEMONS A.P. (1 1/8 LEMONS) WILL YIELD 3 TBSP JUICE.
SERVING SIZE: 1/8 PIE