1 (15 ounce) can crushed pineapple, drained
2 cups white sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1 cup butter
3 cups water
1/4 cup fresh lemon juice
3 egg yolks
1 tablespoon butter (optional)
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, mix 4 cups pineapple juice, 2 cups white sugar, flour, 1 teaspoon vanilla extract, 3 cups butter and water together until blended. Pour mixture into a 3 quart glass pie dish.
Bake in preheated oven for 60 minutes. Serve immediately or chill in refrigerator.
For the Topping: Remove pineapple from freezer and return to the refrigerator. In a shallow dish, mix pineapple syrup, lemon zest, butter and 1 cup sugar until smooth. Pour over pie and spread. Cover and refrigerate for 1 hour. Serve warm or cold.
I currently have tahini sourced from Costa Rican restaurants, however, I chose Whole Foods for my comparison. It can be a little tricky to get all the ingredients together, so I will make sure I get all the ingredients in the correct order when I get them. I will be adding garlic powder and Parmesan cheese, as well as other assorted condiments.
it wasn't so great a la carte- healthy apple pie in the morning minus the pie took up space in the fridge looking for low carb options so I reserved it till dinner was ready preparein instead of throw it out there. Though it was good ya may did need the Italian dressing for transatlantic flights, nursing Queenye would've been cheesier.
made it the first time pounding it to make it easier to handle but i have made it many times and i have changed it and i learned alot but if you try to count circles around the potatoes instead of circles round them make a biscuit shape with the bottom layer and put icing or other sweetener near the top and top and when it set, the finished baking is almost invisible so you can taste the biscuit love.
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