September 05, 2012
1 unbaked pie crust
1 large can (14 oz / 400 grams) crushed pineapple, drained well
3 Tbsp oil
5 heaping Tbsp unsweetened applesauce
1/3 cup cane sugar
1 tsp baking powder
1/2 cup whole wheat pastry flour
1 pkg vanilla sugar
Mix all the filling ingredients in a food processor just until blended. Pour it into the pie crust. Bake at 375°F (190°C) for 40 minutes, or until set. When the pie has cooled, top it with whipped cream and candied cherries, if desired. This side dish can be served hot, room temperature, or even cold.
This recipe appeared in Mishpacha Magazine for Rosh Hashanah.