This Month's Pineapple Recipe:

April 2010: Fresh Pineapple Pie

Pastry for 2-crust pie
1 medium pineapple
2 eggs, slightly beaten
1 1/2 cups sugar
2 tbsp. flour
1 tbsp. grated lemon peel
1 tbsp. lemon juice
1/8 tsp. salt

Cut peeled and cored pineapple in bite-size chunks. You should have about 3 cups fruit.

Place eggs in bowl and beat in sugar, flour, lemon peel, lemon juice, and salt. Turn into pastry-lined 9" pie pan. Adjust top crust (or use lattice top); flute edges and cut vents.

Bake in hot oven (425 ° F.) 45 minutes, or until crust is lightly browned.