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- Preheat oven per instructions on pie crust package/recipe. Press one pie crust into the bottom of a 9″ pie plate. Set aside.
- In a pan over medium heat, combine the pineapple, 1/4 cup sugar, brown sugar, lemon juice, vanilla, and cornstarch. Stir until the mixture starts to thicken, about 5 minutes. Remove from heat and set aside to cool slightly.
- Spoon the filling into the pie plate and spread evenly. Place the second pie crust on top. (We used criss-cross strips of crust, but you could also place the whole crust on top and cut slits to allow steam to escape. Crimp the edge of the top crust together with the edge of the bottom crust using your fingers. Brush the milk on top of the crust with a pastry brush, then sprinkle the remaining 2 tbsp sugar evenly on top. Bake according to package/recipe directions.