Cranberry Pineapple Pie - Recipe

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CRANBERRY PINEAPPLE PIE
1 box prepared pie crusts (2 crusts) 1 lb. fresh or frozen-fresh cranberries, rinsed and drained 1/3 cup water (I use pineapple juice) 2 cups sugar 7 tbsp. all-purpose flour 1 cup well drained crushed pineapple 1/4 cup finely chopped crystallized ginger Line the bottom and sides of a 9-inch pie pan with crust. Roll out remaining crust into 10x8-inch rectangle and cut into 10 half-inch wide strips. In a bowl combine remaining ingredients and pour into pie crust. Arrange strips of pie crust in a lattice oven filling. Crimp edges. Bake in a preheated 400°F oven for 30 to 40 minutes or until richly brown.

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Cranberry Pineapple Pie

· Nov 16 · #179382

Lauren Kramer (Pennsylvania) says:

Would the taste be the same if I used 2 cups of honey instead of sugar?

· Nov 10 · #182733

JP (Minnesota) replies:

No, honey tastes different, stronger and is a little sweeter than sugar (more fructose.) and has a little more moisture. You should use at least 1/8 less honey than sugar and look at the type of honey first as to flavor. (for instance, buckwheat honey might be too strong for baking.) You want to taste the cranberry and pineapple, not just honey.

Here is a good way to convert sugar to honey in baking: Sugar to Honey

My concern would be that 400°F might be a bit hot. You might want to bake at 375°F.

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