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Pineapple Pie Recipe
Recipe By
Recipe By :
Laura Reigel
Servings :
10
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Resting Time
12
hours
hrs
Total Time
14
hours
hrs
EQUIPMENT
▢
parchment paper
(affiliate link)
▢
half sheet pan
▢
pie pan
(affiliate link)
▢
rolling pin
▢
pizza cutter
INGREDIENTS
Pineapple Pie Filling
▢
5
cups
Fresh pineapple
diced
▢
1
2 inch
cinnamon sticks
▢
½
cup
sugar
(affiliate link)
▢
3
tbsp
corn starch
▢
½
cup
water
Flaky All Butter Pie Crust
▢
2 ½
cups
All-purpose flour
▢
⅓
cup
sugar
(affiliate link)
▢
½
teaspoon
fine sea salt
▢
1
cup
unsalted butter
very cold
▢
2
tablespoons
whole milk
or ice water, only use if the dough is dry
▢
1
large
egg yolk
to brush the crust
INSTRUCTIONS
Making Pineapple Pie Filling
Add 5 cups of fresh pineapple chunks to a saucepan.
Add the sugar and the cinnamon stick. Heat on medium-high until the mixture comes to a boil and the pineapple starts to release its liquid.
Reduce the temperature slightly, and simmer for about 10 minutes. Remove the cinnamon stick.
Mix up the cornstarch slurry and add it to the saucepan. Return the pineapple to a boil.
Reduce the temperature once more and allow the mixture to cook until it is thick another 10 minutes.
Let the mixture cool completely before adding it to the pie crust.
Pie Dough
You can make this pie dough in a food processor or by hand. The addition of ingredients will be in the same order no matter which method you use.
Mix together all of the dry ingredients in a large bowl. Whisk to combine.
Dice the cold butter and add it to the dry ingredients. Use a fork or dough cutter to incorporate the butter until the mixture resembles crumbly sand.
Dump the mixture onto a lightly floured surface and knead until the dough comes together and is smooth.
If the dough is still dry, add the milk a small amount at a time.
Cut the dough into 2 equal pieces and form into to disks. Wrap in plastic wrap and store in the fridge overnight. (at least 2 hours)
RECIPE TIPS
Ingredient Notes
Pineapple.
I use one whole fresh pineapple for this recipe. You can also use canned crushed pineapple. (two 20 ounce cans, drained)
Sugar
for a little extra sweetness and texture in the filling.
Cinnamon stick
adds a hint of spice. Remove after the sauce is thickened.
Cornstarch
acts as a thickener for the fruit pie filling.
NUTRITION
Serving:
1
1/10 of the pie
|
Calories:
399
kcal
|
Carbohydrates:
54
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
123
mg
|
Fiber:
2
g
|
Sugar:
25
g
|
Calcium:
28
mg
|
Iron:
2
mg