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Ingredients
- 2 eggs
- 1 1/3 cups granulated sugar, divided
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 20 ounce can crushed pineapple, not drained
- 1 recipe two-crust pie (or Pillsbury ready-made pie crusts - which I used)
- Egg Wash
- 1 egg, beaten
- 2 tablespoons water
- 1-2 tablespoons Turbinado sugar (Or sugar in the raw) for sprinkling
- Instructions
Preparation
Step 1
Preheat oven to 450 degrees F.
In a small bowl, mix the crushed pineapple together 1/2 cup sugar.
In a medium bowl, beat eggs slightly and add remaining sugar, lemon juice and pineapple mixture.
Line the pie plate with the bottom pie crust.
Pour in the filling, dot with butter and cover with the top crust. Crimp edges together and trim any excess.
Egg Wash
Beat the egg with the two tablespoons water.
Using a pastry brush, brush the egg wash on top of the pie.
Sprinkle with Turbinado sugar.
With a sharp knife, slice 4 to 8 openings in the top crust for steam to escape.
Bake for 10 minutes at 450 degrees F.
Reduce temperature to 350 degrees F. and bake for 35-45 additional minutes until crust is nicely browned.