I was visiting my Aunt Idie, my dad’s older sister (she is 93), this past week and was telling her about Slice of Life Sunday. Being from the “Silent Generation,” she did not understand why anyone would want to write about things in their life, especially bad things. She considered this “airing dirty laundry.” However, she liked the idea about sharing family pie recipes and dug out an old favorite that her father, my grandfather, always liked. The recipe is designed to make two pies, primarily because of the size of the can of pineapple, but also because they were a family of 15! As soon as I read it, I wanted to make it because it uses brown sugar instead of white sugar, which I prefer. It is a bit on the sweet side, but very tasty.
I borrowed the above picture from http://www.sushiandtofu.com/recipes/recipes_pineappleTofuPie.htm
1 teaspoon cornstarch
2 cups brown sugar
1/2 cup melted butter
1 teaspoon vanilla extract
1 can (8 ounce size) crushed pineapple, undrained
2 unbaked pie crust
Beat eggs until thick, add cornstarch and sugar. Beat in melted butter and vanilla. Add crushed pineapple. Pour into unbaked pie crusts and bake at 325 degrees for 30 to 40 minutes or until a knife inserted near the center comes out clean.