{"id":7616,"slug":"pineapple-pie-no-2","title":"PINEAPPLE PIE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["pineapple","sugar","rich pie dough","half a pint of sweet cream"],"ingredients_norm":["pineapple","sugar","rich pie dough","sweet cream"],"steps":["Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the pineapple in.","Bake two shells on perforated pie-plates of a rich pie dough.","When the pineapple is stewed soft enough to mash, mash it and set it away to cool.","When the crust is baked and cool whip half a pint of sweet cream and mix with the pineapple and fill in the baked shell."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w81:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a594379f904c7d22ec39f666e03e0d8629ec004be13be3149e4f1a0138a6b2cb","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pineapple-pie-no-2"}