Pineapple Caramel Pie

• ¾ cup Hawaiian washed raw brown sugar
• ¼ tsp. salt
• 2½ cups canned crushed Hawaiian pineapple (drained)
• 2 tbsp. Tapioca
• 2 tbsp. of the drained syrup
• 1 tbsp. butter
• ¼ tsp. grated orange peel

Mix brown sugar, tapioca, salt and grated orange peel. Add the mixture and syrup to crushed pineapple. Mix and place in unbaked pie shell. Dot with butter. Cover with top crust. Flute and bake at 400 degrees for 15 minutes. Reduce temperature to 375° and continue baking for 30 minutes. If a glaze is desired, brush pie top with milk before baking.

PIE CRUST

• 2 cups sifted flour
• 1 tsp. salt
• ¾ cup shortening
• 4-6 tbsp. water

Mix flour and salt in bowl. Cut shortening into flour with pastry blender or two knives until the pieces are the size of peas. Sprinkle water over this mixture tossing lightly. Work dough into firm ball and divide in half. Roll dough about 1/8″ thick on lightly floured surface. Place in pie plate and trim even with edge of plate. Add filling. Roll other half of dough in same manner and place over filling. Trim edges to about ½” beyond edge of plate. Fold under edge of bottom crust and flute to seal. Cut small steam vents in top of crust. Vents may be cut before placing over filling.