Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack. Yield: 8 servings.
Nutrition Facts: 1 piece equals 306 calories, 11 g fat (6 g saturated fat), 11 mg cholesterol, 200 mg sodium, 52 g carbohydrate, 4 g fiber, 2 g protein.
Pineapple Apple Pie Recipe
Pastry for single-crust pie (9 inches)
1 can (20 ounces) crushed pineapple
3 medium tart apples, peeled and chopped
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
•1/2 cup quick-cooking oats
•1/3 cup packed brown sugar
•1/4 cup all-purpose flour
•2 tablespoons plus 2 teaspoons butter, melted
•Line a 9-in. pie plate with pastry; trim and flute edges. Drain pineapple, reserving 3/4 cup juice. In a large bowl, combine the apples, pineapple and reserved juice. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
•In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling.
•Bake at 375° for 40-45 minutes or until filling is bubbly and topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 10 servings.
Nutrition Facts: 1 piece equals 259 calories, 9 g fat (4 g saturated fat), 12 mg cholesterol, 105 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.
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