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.
Step 1: 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)
A wooden spoon
A rolling pin
A can opener
Measuring cup and spoons
Shortening to grease the cupcake pan
A 4" circular cookie cutter
Step 2: Pineapple Filling
Pour your can of crushed or cut pineapple, juice and all, into your saucepan. Add cornstarch, sugar, and lemon juice and put on medium heat until the mixture thickens.
Step 3: 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.