Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 425 degrees F. Oven
17-2 crust pie shells, unbaked
2-1/2 cups (12 oz) cornstarch
1 quart water, cold
2-1/4 gallon (20 lb 7 oz or 3-No. 10 can) pineapple, canned, crushed
2-1/4 quart (4 lb) sugar, granulated
1 teaspoon salt
2 quart water
4 tablespoon juice, lemon
Prepare Two-Crust Pie Shells. Set aside. Combine cornstarch and 1 quart cold water; stir
until smooth. Combine pineapple, sugar, salt, and 2 quart water. Bring to a boil. Add
cornstarch mixture gradually and cook until thick, stirring constantly. Turn off heat.
Add juice to thickened mixture. Cool thoroughly before using. Pour about 2-3/4 to 3 cups
filling into each unbaked pie shell. Cover with top crust. Seal edges. Bake 30 to 35
minutes or until lightly browned. Cut 6 wedges per pie.
NOTE:
6 oz lemons A.P. (1-1/2 lemons) will yield 4 tablespoon juice.
If a thicker pie is desired, use 13 pie shells. Pour about 3-1/2 cups filling into
each unbaked pie shell. Cut 8 wedges per pie.