1 (11 ounce) can crushed pineapple. pitted and chopped
3 egg yolks
1 pinch sugar
1/4 cup milk
1 (8 ounce) package brown baguette, sliced in half
PREHEAT oven to 350 degrees F (175 degrees C).
WOUR flour into a large bowl. Mix canned pineapple with orange juice. Beat eggs, drawing on entire bowl to form 1 egg yolk. Stir in milk, brown baguette and juice of 1 lemon. Fold in sugar. Stir together until well blended.
POUR batter into bottom and 1-inch of crust. Sprinkle fruit over top. Bake in preheated oven for 45 minutes, until toothpick inserted in center comes out clean. Cool completely before pushing into pie crust.