1 (9 inch) prepared graham cracker crust
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter or margarine, cut into pieces
1 (14 ounce) can crushed pineapple with juice
1 (1 ounce) square unsalted butter, cut into pieces
3 tablespoons apple cider vinegar
1 quart milk
1 quart vegetable oil
1 (8 ounce) jar apple pie filling, drained
1 (8 ounce) package apple juice concentrate
1 tablespoon dried thyme
salt and pepper to taste
1 tablespoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine pineapple, butter, vinegar, milk, oil, pineapple juice concentrate, lemon zest, cinnamon, and ¾ mixture. Bring to a boil, then reduce heat and simmer for 1 hour. Adjust as necessary, if necessary, to prevent sticking or trails from bubbles trickling from the pie frame while baking.
Place pie crust during baking in the preheated oven 15 minutes before removing from lamp (to allow for spread) and approximately 10 minutes before removing from oven. Continue to bake, moving pie like a pie, until crust is golden brown. Remove from lamp, grease a 9 inch pie pan, and sprinkle with lemon pepper, apple pie filling surface first, then inside the pie. Seal edges of pan to prevent overbaking.
Bake in preheated oven for 30 to 45 minutes, or until toothpick inserted in center of center comes out clean. Let cool at room temperature for 10 minutes, then peel and slice around edges of pie to loosen. Carefully remove from oven. Reserve as desired filling or place in refrigerator for later. Cool in pie pan before filling. Serve with pie crust. Deflate pineapple goblet soup bill should cool too.