Mexican Jicama Pineapple Pie RUNNER UP Jill of Findlay

2 cups diced stewed jicama          1 cup fresh pineapple cubed

1/4 cup flour                                            1 1/4 cup light brown sugar

1 Tablsp lemon juice                                2 Tablsp butter   

dash of salt              1/4 teasp grd cinnamon                  two 9" pastry shells

In a shallow pot, combine jicama and pineapple.  Add flour, brn sugar and

lemon juice.  Blend well.  Add butter, salt and cinnamon.  heat until bubbly.

Cover and let simmer for 15 mins.  Preheat oven to 425.  Fill pastry shell with

jicama filling  - then top crust should be lattice crust.  Bake at 425 for 10

mins then reduce oven to 350 and bake another 30 mins.