 |
 |
 |
 |
 |
 |
||||||
 |
 |
 |
 |
 |
 |
||||||
 |
 |
 |
 |
 |
 |
||||||
 |
 |
 |
 |
 |
 |
||||||
 |
 |
 |
 |
 |
 |
||||||
 |
Extras |
|
|||||||||
 |
|||||||||||
| Mom’s Plantation Fresh Pineapple Pie Julianne Kehlor 1 double crust recipe for the pie crust (with 1/2 to 1 tsp. nutmeg added) Filling: 1/3 c. flour plus 1/4 to 1/2 tsp. nutmeg 1/2 to 1 c. sugar 1/8 tsp. salt 2 eggs 1 Tbsp. fresh lemon juice (do not substitute lime) 3 c. finely chopped fresh pineapple, well drained in strainer overnight Prepare pastry. Mix together flour, 1/2 cup sugar, salt and nutmeg. (The amount of sugar depends on tartness of pineapple.) Beat eggs slightly and combine with flour mixture. Stir in lemon juice and pineapple; taste and add more sugar if needed. Pour into 9 inch unbaked shell. Cover with top crust or make lattice top for a fancier top. Flute edges. Sprinkle top lightly with sugar. Bake at 350 for about an hour. Test with fork for doneness. |
|
||||||||||
|
|||||||||||
|
|||||||||||
|
HOME | PHOTO GALLERY | ACCOMMODATIONS | RATES | CHECK AVAILABILITY | TESTIMONIALS | MAP | ABOUT US | EXTRAS APARTMENT 120 AT HALE KAI • ©CHRIS KEHLOR DESIGN 2006 ALL RIGHTS RESERVED • WEB MASTER EMAIL: LEIMOMI@LAVA.NET |
|||||||||||
