Favorite Summer Pie

Pineapple Pie

This pie is a light, cool and absolutely delicious treat on a hot summer day.
You can even feel pretty good about eating it since it's made mostly from fruit juice!

~ Pre-baked 8" pie shell (we usually make one from scratch, using coconut oil)

~3 c. pineapple juice, divided
~1/3 c. orange juice concentrate
~1/2 c. honey
~3 T. lemon juice
~pinch of salt
~3 T. instant milk powder
~1/2 c. cornstarch

Combine 2 cups of the pineapple juice with all other ingredients, except the cornstarch.
Combine 1/2 c. cornstarch with 1 c. pineapple juice in a separate container.
Bring the first mixture (orange concentrate, etc) to a boil over medium heat.
Add cornstarch mixture. Cook, stirring constantly til thickened.
Pour into pre-baked pie shell or graham cracker crust.
Immediately cover with plastic wrap (if you wait til it cools, the plastic wrap won't come off) and chill. Slice and serve.
I promise... if you like pineapple, you will LOVE this pie! Our dear friend and neighbor, Debbie G, had several of us girls over and taught us how to make all kinds of pies many years ago. This is Debbie's recipe, but we've been making it ever since! :)

Baked Squash Casserole

Just in case you have an abundance of squash, here's something new for your menu...

Baked Squash Casserole

8 medium yellow squash, sliced
1 medium onion, chopped
4 slices bacon, cooked and crumbled (optional)
1/4 cup butter, melted
2 eggs, beaten
1 cup milk
1 cup cracker crumbs or dry bread crumbs
1 cup shredded cheddar cheese
1/2 teaspoon salt
Cook squash and onion in a small amount of water for 5-7 minutes. Drain well. Cream squash in food processor, blender or mixer. Combine squash mixture with remaining ingredients. Mix well and spoon into lightly greased casserole dish. Bake, uncovered, at 350 degrees for 35 minutes. Makes: 8 servings