It is a mystery of the universe as to why, exactly, but everything is better in miniature. And while a traditional, store-bought pie crust isn't the most flavourful treat, we can offset that with the tangy taste of pineapple. Prepare in personal sizes, flip upside down, and serve a la mode and you've got a dish that won't soon be forgotten.
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Step 1: Materials

Picture of Materials
For this recipe you will need:

20 oz. can pineapple, chopped or crushed
20 oz. can pineapple rings
3/4 cup sugar
3 tblsp corn starch
1 tblsp lemon juice
1 pre-made dbl. crust pie crust

You will also need:

A cupcake pan (jumbo if you can get it; here I've used the standard size)
Medium Saucepan
A wooden spoon
A spoon
A fork
A rolling pin
A can opener
Measuring cup and spoons
Shortening to grease the cupcake pan
A 4" circular cookie cutter

Step 3: Pie Crust Prep

Picture of Pie Crust Prep
Open up your pre-made pie crust and use your cookie cutter to cut out as many circles as you can. You'll need twelve to fill the 1 cupcake pan. Six of the circles need to be rolled thinner so that you can line each entire cup.

You can ball up and re-roll the scraps if you need more crust, or plan to try and fill up a second pan.
EET19822 years ago
Yeah looks great! Nice job! I think I can smell them :).
These sound amazing. :D