Pineapple Pie

Pineapple pie is a delicious dessert made with a buttery, flaky crust and a sweet, tangy pineapple filling. The filling typically consists of crushed or diced pineapple, sugar, and a thickening agent like cornstarch, giving it a smooth, jam-like texture.

Ingredients for Pineapple Pie

For the Pie Crust:

- 2 1/2 cups (320 g) all-purpose flour

- 1 cup (230 g) cold unsalted butter, cubed

- 1/2 tsp salt

- 1/4 cup (60 ml) ice water

For the Pineapple Filling:

- 2 cups (500 g) fresh or canned pineapple, finely chopped

- 1/2 cup (100 g) granulated sugar (adjust to taste)

- 2 tbsp cornstarch

- 1/4 cup (60 ml) water (for cornstarch slurry)

- 1 tbsp lemon juice

- 1/2 tsp vanilla extract (optional)

Optional Topping:

- 1 egg (for egg wash)

- 1 tbsp milk or water

- Granulated sugar for sprinkling

How to make Pineapple Pie:

*Prepare the Pie Crust:

1. Mix Dry Ingredients: In a large bowl, combine the flour and salt.

2. Incorporate Butter: Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

3. Add Water: Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.

4. Chill Dough: Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

 *Make the Pineapple Filling:

1. Cook Pineapple: In a saucepan, combine chopped pineapple and sugar. Cook over medium heat until the pineapple softens and releases its juices.

2. Thicken Filling: Mix cornstarch and water to create a slurry. Stir it into the pineapple mixture and cook until thickened.

3. Add Flavoring: Stir in lemon juice and vanilla extract (if using). Let the filling cool completely.

 3. Assemble the Pie:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Roll Out Dough: Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Gently transfer it to the dish and trim the edges.

3. Add Filling: Spread the cooled pineapple filling evenly over the crust.

4. Top with Second Crust: Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges. Optionally, cut slits or create a lattice pattern for ventilation.

*Bake the Pie:

1. Apply Egg Wash: Whisk the egg with milk or water and brush it over the crust. Sprinkle with sugar if desired.

2. Bake: Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbly.

3. Cool: Allow the pie to cool for at least 2 hours before slicing to let the filling set.