1/4 t. salt
1/4 c. cornstarch
1/3 c. water
20-oz. can crushed pineapple, drained and 1 cup juice reserved
2 9-inch pie crusts
Method:
Mix together sugar, salt and cornstarch in a small saucepan; add water and reserved pineapple juice. Cook over medium heat, stirring constantly until thick and clear. Add pineapple; remove from heat. Place one pie crust in a 9" pie plate; pour pineapple filling into crust. Add top crust; pinch to seal and cut vents. Bake at 425 degrees for 30 minutes. Makes 8 servings.
My mom entered this into the Gooseberry Patch cookbook "Autumn with Family and Friends" It's there on pg. 182 if you have it!
Here's what my mom wrote above the recipe: "This was my grandmother's recipe. I can picture her puttering around in her little kitchen, with fresh black-eyed peas cooking in a pot, cornbread browning in an old cast-iron skillet and this delicious pineapple pie baking in the oven. What wonderful memories!"
I have wonderful memories of her myself, she was the cutest, smallest, old lady. She talked so fast and rocked in her chair just as fast. She died when I was about 9, but I feel like I remember every detail about her. Another thing, she had the softest, short, curly gray hair and passed it down to me! Well... almost. :)
I found a pic of her! Here is my Great Grandmother, Opal King, holding my sister and sitting in that rocker I was telling you about. Just look at that pretty, shiny, curly, gray hair.
