I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
Here’s a tart and tangy, tiny-enough-for-two pie that’s proof good things still come in small packages! Sent in by Sherie Crane of Wichita, Kansas.
TIP: You can use a refrigerated prepared pie crust, but you won’t use it all for this recipe.
My mother-in-law’s pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa’s trademark pie to remember her.—Elaine Salonek, Waverly, MN