Pineapple Pie

Evelyn McIver
Buhler, Kansas

Crust for 2 crust pie
1-20 oz. can crushed pineapple
2 T. sugar
2-3 T. Minute Tapioca

Line 8″ pie tin with lower crust, pour crushed pineapple with juice into the crust, add sugar and Tapioca and mix into pineapple. Dot with butter. Place top crust on filling. Brush top crust with milk, just to moisten and sprinkle with sugar. Bake at 400° for 50 minutes.

Note: This pie was always waiting for us when we went to visit our grandmother in Colorado Springs so many years ago.

Variation: Recently I had a partial can of pineapple and decided to use it in a pie. I added a few peaches and blueberries to complete the amount needed, and guess what… The pie was tasty!

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