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FRESH-PINEAPPLE PIE

Pastry for 2-crust, 9-inch pie, unbaked
3 cups fresh pineapple chunks
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine

Line 9-inch pie pan with pastry. Mix remaining ingredients and
cook, stirring until thickened; cool. Pour into lined pie pan.
Adjust top crust and seal edges well. Bake in preheated hot oven
(425F.) for 25 to 30 minutes. Serve slightly warm or cold.

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3 of 4 people found the following review helpful:
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This pie is pretty and tastes wonderful!!!, March 21, 2006 - 05:20 PM
Reviewer: jkath from SoCal
Having never made a fresh pineapple pie before, I didn't know what to expect. I followed the recipe, but added 1 extra tablespoon of flour, and a bit more cinnamon. I also didn't have time to wait for the filling to cool, so put it into the pie shell while still warm. It came out perfect! It was like eating an apple pie with a bit of a tangy kick. The appearance was also 5 stars: each slice held it's shape without any drips. Served warm with a scoop of vanilla ice cream, this is a winner!

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