OCR Text |
Show PINEAPPLE PIE. Select a fine, fully ripe pineapple, but one that is sound. Cut off the skin with a sharp knife, carefully digging dig-ging out the 'eyes". This done, cut Into small dice of uniform size, saving all the Juice. Lino a deep die dish with a good puff paste and lay in -a layer of the pineapple dice. Do this as soon as the fruit is cut, that tho air may not darken it. Allow half a cup of granulated sugar to a cup of the dice, sprinkling each layer with the sugar. Proceed in this wny until the dish is full. Pour in Juice until It Is within a quarter of Tin inch of tho top. Cover with crust, pinching or moulding down the edges, make n gash in the middle with a sharp knife and bake in a steady oven Cover with thick white paper until the crust is firm, then brown. Some like to Insert a few maraschino cherries in the topmost layer of pineapple Most gourmands hold that the exquisite flavor of the pineapple cannot ho im proved |