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| RECIPE FOR ELSAH LANDING PINEAPPLE-COCONUT PIE |
| Title: | Elsah Landing Pineapple-coconut Pie | | Category: | Restaurant | | Rating: |  | Instructions:
Elsah Landing Pineapple-Coconut PieSource: The Elsah Landing, Grafton, Missouri - St. Louis Post-Dispatch 7/24/00 3 eggs, beaten 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 tablespoons all-purpose flour 1/4 cup (1/2 stick) butter, melted 1 (8 ounce) can crushed pineapple 1 cup flaked coconut 1 (9-inch) pie shell, unbaked (see recipe) Preheat oven to 400 degrees F. In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell. Bake at 400 degrees F for 15 minutes. Lower temperature to 300 degrees F; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean. Yield: 8 servings. Elsah Landing Pastry for One-Crust Pie 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup shortening 2 to 3 1/2 tablespoons ice water Spoon flour lightly into a 1-cup dry measure. Level off. Sift flour and salt together into a large bowl. Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form pie shell. Ease into pie plate; flute edges. Yield: 1 (9-inch) pie crust.
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