I know I said once a week.... I got a little sidetracked, but for a very good reason, though. Last weekend the boys and I went on a little mini vacation to Tulsa, Oklahoma. We spent 3 days with my best friend, Traci, and her daughter, Annie. Annie is six months older than my youngest, Isaac, and is best friends with both of the boys. We had an absolute blast going to the hotel pool, a gigantic neighborhood park, eating delicious food, getting to see my friends David and Kris, and going to the OKAquarium. The aquarium in Tulsa has some of the largest bull sharks in captivity. It is totally amazing. Sam wants to study sharks when he grows up, so we could almost say the trip was necessary for educational purposes. It was definitely needed for my own sanity.
Today is also my 10th wedding anniversary. I am grateful almost everyday that my husband is willing to put up with my surliness, near complete lack of conversation, and incessant watching to crime/mystery shows on television. Hopefully he feels the same way about my tolerating his quirks most days, too. I love him dearly and am so glad to have him in my life.
I also needed to make sure that I got this one right. This is the first of my Neenaw's recipes and has always been the one I wanted to tackle first. This had to be the first one because it's got a typed date on it. The typed date is the year I was born. Maybe she made it to celebrate when I was born, or more likely when I came home from the hospital, since I was in NICU for a week. It would be a great pie for celebrating. It's delicious. Granted, I'm biased, since I am a total nut job when it comes to anything pineapple.
Here's one thing to know about me. I can't make a proper pie crust. I just don't have "the touch". I have made them before. I have made good ones before, but it's not consistent. Because I can't get them right all the time, I use store bought crusts. I'm pretty sure my Neenaw would be okay with that, though, because she did, too. It's probably because all the flour on the countertops was just too darn messy. If she didn't have a mess to clean up, then all the better.
There's also a name next to the title of the recipe on this card, but I'm a little unsure who it is. My grandmother's first name was Rubye, so similar, but not the same. She liked to trade recipes with the other ladies that worked at the Department of Education with her, so maybe it's from one of them. She also never, ever went by her first name, but by her middle name instead. I'm not sure why she preferred Oleta, but she did.
makes 1 pie
1 unbaked pie crust
1 stick butter, melted
1 cup sugar
4 T all purpose flour
1 small can crushed pineapple, drained
1/2 cup pecans, chopped
Preheat the oven to 350°. Put the pie crust into an ungreased pie plate. Set in the refrigerator to rest while you prepare the filling (This will keep it from shrinking when you bake the pie). Combine the butter and sugar and stir for a minute until well combined. Add the eggs, flour, pineapple, and pecans; stir until well combined. Pour the filing into the prepared crust. Bake 30-45 minutes, or until the filling is set and the crust is golden brown. Let cool to room temperature before slicing.