Pineapple Sour Cream Pie

By KLC_Ironstone

Ingredients

• Pastry:
• 1 1/2 cups unsifted cake and pastry flour
• 1/2 cup shortening
• 3 tbsp. butter
• 2 tbsp. cold water
• Filling:
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 1 19-oz. can crushed pineapple (including juice)
• 1 cup dairy sour cream
• 1 tbsp. lemon juice
• 2 egg yolks (save white for topping - see below)
• Topping:
• 2 egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla
• 1/4 cup sugar

Details

Servings 1

Preparation

Step 1

Make pastry first by cutting shortening and butter into flour and salt with pastry blender until size of peas. Drizzle in cold water tossing with a fork. Pack into a ball. Roll out on floured board to fit deep 9" pie plate. Make a high, thick fluted edge. Bake at 450 deg. for 12-13 minutes. Do not burn.

To make filling in medium pot, combine the sugar, cornstarch and salt. Stir in crushed pineapple, sour cream and lemon juice and cook stirring until thick, then 2 minutes longer. In small bowl beat egg yolks. Stir in about 3 tbsp. hot mixtre and return to pot, stirring for 1 minute. Pour into baked shell.

To make topping, beat egg whites with cream of tartar and vanilla until they form soft peaks. While beating, gradually add the 1/4 cup sugar and beat until stiff and glossy. Spread over hot filling sealing to edges.

Bake at 350 deg. 15-20 minutes. Cool before cutting.

(Mom)