Yield: 100 Portions (13 pies)
Each Portion: 1/8 pie
Temperature: 425° F Oven
Pan Size: 9 inch pie pan
| Ingredients | Weights | Measure |
|---|---|---|
| Pie shells, baked | 13-2 crust | |
| Pineapple, canned, crushed | 15 lb 5 oz | 6-3/4 qt (2-1/4-No. 10 cn) |
| Sugar, granulated | 3 lb 3 oz | 7-1/4 cups |
| Starch, pregelatinized | 6-3/4 oz | 1-1/2 cups |
| Salt | 3/4 tsp | |
| Reserved juice | 2-1/4 qt | |
| Juice, lemon | 3 tbsp |
- Drain pineapple; reserve juice for use in Step 4; pineapple for use in Step 5.
- Combine sugar, starch, and salt in mixer bowl. Mix at low speed until well blended. DO NOT WHIP.
- Combine reserved juice and lemon juice; mix until well blended; add gradually to sugar mixture while beating at low speed. Scrape down bowl; beat at low speed until smooth.
- Fold pineapple carefully into thickened mixture.
- Pour 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 8 wedges per pie.
NOTE:
- In Step 4, 4-1/2 oz lemons A.P. (1-1/8 lemons) will yield 3 tbsp juice.