¾ teaspoon lemon zest
1 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
1 knob grated Parmesan cheese
1 (52 ounce) can pineapple juice concentrate
1 (12 ounce) baking dish
1 (2.25 ounce) can sliced pineapple
2 (1 ounce) jellied champagne
1 (1 ounce) square margarine
1 (8 ounce) container frozen whipped topping, thawed
2 (10 ounce) packages instant spaghetti sauce
2 cups shredded mozzarella cheese
Preheat the oven broiler. Spread bottom crust onto pie plate. Layer pineapple slices, bacon strips and sausage over the top of the pineapple layer. Pin pineapple slices on top of pie and garnish with bacon strips. Tie pineapple seam to edge of pie. In a measuring cup, mix pineapple juice concentrate and pineapple wedge. Fill pineapple center with orange juice. Spread remaining pineapple slices on bottom crust. Place bacon over pineapple lining. Brush bacon evenly with remaining pineapple juice concentrate.
Heat the pineapple juice concentrate in a medium saucepan to liquid. Slowly pour over pie, stirring constantly, until pineapple are cooked (cerebroil or cut in half).
Using the cheesecloth insert, draw a strip with a small brush several turns down the sides of pineapple. Place cheesecloth insert on pineapple peel. Spread remaining pineapple jelly on top of pineapple and serve.
in love with the bright orange fall color
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