Pineapple Pie Recipe
Pineapple Pie Recipe
Table of Contents
Pineapple Pie Recipe
This delightful pineapple pie recipe is a tropical twist on the classic dessert. With a buttery crust, a luscious pineapple filling, and a golden, flaky top, it’s perfect for any occasion. Whether you’re hosting a summer party or craving a sweet treat, this pineapple pie will quickly become a family favorite.
Description
Looking for a dessert that combines sweetness, tanginess, and tropical vibes. This pineapple pie recipe is the answer. Bursting with the juicy flavor of fresh pineapple, it offers a refreshing contrast to traditional pies. Perfectly sweetened with just the right amount of sugar and spiced with a hint of cinnamon, this pie provides a satisfying experience for the taste buds.
Creating this Pineapple Pie Recipe is easier than you might think. It starts with a buttery homemade pie crust that cradles a vibrant pineapple filling. The filling is made using fresh or canned pineapple, depending on your preference, combined with sugar, cornstarch, and lemon juice for that perfect balance of sweetness and tang. Topped with a lattice or solid crust, it bakes to golden perfection. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled for a refreshing dessert.
Get ready to wow your family and friends with this irresistible pineapple pie recipe. Let’s dive into the details.
Ingredients
For the Pie Crust:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 1/4 to 1/2 cup ice water
For the Pineapple Filling:
- 3 cups fresh pineapple, diced (or 2 cans of pineapple chunks, drained)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling on top)
Instructions
1.Prepare the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
2.Make the Pineapple Filling: In a medium saucepan, combine the diced pineapple, sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and let cool.
3.Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish. Pour the cooled pineapple filling into the crust. Roll out the second disc of dough and place it over the filling. You can create a lattice design or keep it solid. Trim and seal the edges, then crimp them decoratively. Brush the top with beaten egg and sprinkle with sugar if desired.
4.Bake the Pie: Place the pie on the middle rack of the oven and bake for 40-45 minutes, or until the crust is golden brown. Remove from the oven and let it cool for at least 30 minutes before serving.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the filling.
- Fresh pineapple works best for a natural taste, but canned pineapple is a convenient alternative.
- To prevent the edges from overbrowning, cover them with aluminum foil halfway through baking.
- Store leftovers in the refrigerator for up to 3 days.
Pineapple Pie Recipe
Ingredients
- For the Pie Crust:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter chilled and cubed
- 1/4 to 1/2 cup ice water
- For the Pineapple Filling:
- 3 cups fresh pineapple diced (or 2 cans of pineapple chunks, drained)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- For Assembly:
- 1 egg beaten (for egg wash)
- 1 tablespoon sugar optional, for sprinkling on top
Instructions
- 1.Prepare the Pie Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- 2.Make the Pineapple Filling: In a medium saucepan, combine the diced pineapple, sugar, cornstarch, cinnamon, lemon juice, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and let cool.
- 3.Assemble the Pie: Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish. Pour the cooled pineapple filling into the crust. Roll out the second disc of dough and place it over the filling. You can create a lattice design or keep it solid. Trim and seal the edges, then crimp them decoratively. Brush the top with beaten egg and sprinkle with sugar if desired.
- 4.Bake the Pie: Place the pie on the middle rack of the oven and bake for 40-45 minutes, or until the crust is golden brown. Remove from the oven and let it cool for at least 30 minutes before serving.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the filling.
- Fresh pineapple works best for a natural taste, but canned pineapple is a convenient alternative.
- To prevent the edges from overbrowning, cover them with aluminum foil halfway through baking.
- Store leftovers in the refrigerator for up to 3 days.
