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Upon Dom’s receipt of a great medical report, I glanced at a fresh pineapple sitting on the counter and thought what better way to celebrate than with a pineapple pie. If I had known how easy it was to make, I would have made one much sooner.
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2 ½ -3 cups pineapple, cut into pieces
¾ cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 tablespoons cornstarch
1 tablespoon butter, melted
2 tablespoons rum
2 Pie crust 9-inch
Mix some of the pineapple juice with the cornstarch to make a slurry. Place the pineapple with the lemon juice, sugar, salt and cornstarch slurry in a pan, cook until the mixture has thickened and is no longer cloudy, but clear (about 3 to 5 minutes). Remember to keep stirring so the mixture doesn't scorch. Stir in butter and rum before removing the filling from the heat to let cool to room temperature.
Heat oven to 425 ° F. fills the pie crust mold, and put up another crust on top, pressing to close it. Make a small cut with a razor or sharp knife. Bake for 35-40 minutes, until golden brown and filling shows a bit in the cut. Remove and let it cool completely.
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Prepare the top shell. While a basket weave is very traditional, I used an apple corer to make holes in the top for a polka dot-style top. Brush top with milk and sprinkle with sugar.
Place in preheated oven and bake for 40 - 45 minutes until top is golden brown. Remove from oven and let cool. Serve with vanilla ice cream!