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Bakery Special Pineapple Pie

For the filling: Yield: 3 pies
6 cans (439g) crushed pineapples For the crust:
2 ¼ c white sugar 6 ¾ c all purpose flour, sifted

¾ cup brown sugar 6 tbsp sugar
3 c cornstarch dissolved in ¾ c water 1 tbsp cinnamon

1 c butter 1 c butter
1 ½ tbsp cinnamon 1 c vegetable shortening

¼ tsp all spice 18 tbsp cold water
¼ tsp nutmeg
1 tbsp vinegar
3 egg whites

Combine flour and salt in a bowl. Cut in shortening and butter using
two knives or a pastry cutter. Mix cinnamon, vinegar and water.

Slowly add the liquid to the flour, mixing until dough can be handled.

Divide the dough into 2 parts, with one part slightly bigger than the

other. Divide the bigger part into 3. Roll each dough to about 2 inches
larger than a 16-inch pie plate. Fit the dough into a pie plate, letting
sides hang.

Divide the smaller dough into 3, roll out for the crust. Set aside.

Combine filling ingredients in a thick saucepan. Cook while stirring
constantly until thickened. Cool, then pour into prepared crust. Cover

pie with top crust.

Flute or crimp the edges together to seal. Brush with egg whites.

Bake at 350°F for 40-50 minutes.

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