Pineapple Pie

I have never had pineapple pie, nor have I ever tasted one. But despite my pleas for not wanting to make this pie, my grandfather, keeps persisting that I do ( for the past 9 months to be exact). So I went on a quest for this pie. Is it supposed to be a custard pie topped with whipped cream or is it a double crusted pie? Well I asked him about this and he said its just like a peach pie but with pineapple. Okay so double crusted pie it is. Next question is where do I find the recipe? Apparently this was made during the 1950's depression era, so limited ingredients and canned stuff. All the recipes were practically the same and sounded so gross!

Lemon pudding
crushed pineapple
unbaked pastry pie shell

That was it!  Every once in while I found one with sweetened milk, or cornstarch, one even had cornmeal...yuck.   Now what do I do? I guess I have to just make it up as I go. Here it is, we will find out tonight if this is what my grandpa meant by pineapple pie.

Pineapple Pie
1 recipe for double crusted flaky pie crust 
zest of 2 lemons 


3/4c sugar
3 Tablespoons cornstarch
1 Tablespoon lemon juice
2 Tablespoons milk 
1 Tablespoon sugar 




Mix in the lemon zest with the crust and refrigerate for an hour according to recipe directions 


Preheat oven to 425 degrees F (220 degrees C).

In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.


Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. 


Serve chilled or at room temperature.