¼ cup crushed and very well drained pineapple (8 oz. can)
2 teaspoons vanilla extract (or a fruit flavored liqueur)
Combine first six ingredients in a large mixing bowl. Add flour, 1 cup at a time until it is of a consistency to roll out. Roll out one circle to fit the bottom of a deep dish 9” pie plate. Place in pie plate. Dough should hang off about an inch all around. Gather leftover dough into a ball and roll out. Cut 7 or 8 one-inch wide strips, two inches longer than the width of the pie. Set these aside.
Combine all custard ingredients well. Pour into piecrust lined pie pan. Criss-cross dough strips on the top of the custard, lattice fashion, and allow the dough to hang off, cutting it where it meets the counter top. Now turn all the dough under, including the lattice strips, and flute the edges, pressing the strips onto the dough lined the pie plate. Cover the edges of the dough with a foil strip. Bake at 350º for 35-45 minutes, or until a knife inserted in the center comes out clean. Remove foil near the end to brown up the edges. Serve, dusted with powdered sugar. Makes 1 pie.
50 North Main Street
Harrisonburg, VA 22801
540-433-9191 - Switchboard
540-433- 4028 - Fax
540-433-2700 - News Fax