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PINEAPPLE PIE, No 2

(Pies And Pastry) - (The International Jewish Cook Book)







Pare and core the pineapple and cut into small slices and sprinkle
abundantly with sugar and set it away in a covered dish to draw enough
juice to stew the pineapple in. Bake two shells on perforated pie-plates
of a rich pie dough. When the pineapple is stewed soft enough to mash,
mash it and set it away to cool. When the crust is baked and cool whip
half a pint of sweet cream and mix with the pineapple and fill in the
baked shell.











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