Another favorite of Mom and Dad Whiting... always on the Thanksgiving Dinner pie table. (Did I tell you about the year we had 22+ pies for Thanksgiving Dinner? Not nearly enough room on the table reserved for desserts, so there were pies everywhere, including on the washing machine and dryer in the original old kitchen of their 1711 house!)
INGREDIENTS
1 20-oz can crushed pineapple in pineapple juice
1 c - 1 1/2 c sugar
2 Tbsp flour
1 c cold water
1 egg
Pastry for two 8" two-crust pies
Put crushed pineapple with juice into a 2-quart Pyrex measuring pitcher or similar sized bowl.
Mix sugar and flour in a small bowl, then add to pineapple, along with the water and egg.
Stir to mix thoroughly. (This filling will be soupy, but it thickens up nicely when it bakes.)
Divide the filling into two pastry-lined 8-inch pie pans.
Cover each pie with the top crust, and seal by fluting the edge or with a fork.
Pierce the top crust with a fork or a paring knife.
Bake in a preheated 400o oven for 20-30 minutes.
Such an simple - and inexpensive - recipe, and it makes two pies! In fact, the hardest thing about making this pie is finding the 8-inch pie plates! I use glass pie plates... one was my Mom's, the other is on loan from Mom Whiting. I suspect that 8-inch pie pans were more common years ago, but today they're scarce as hens' teeth!