Saturday, March 31, 2012

Pineapple Pie

Hey everyone, how about something a little different for Easter dessert... Ma loves pineapple so as soon as I saw this pie in Aunt Nubby's Kitchen I bookmarked it-so glad I did!

Pineapple Pie
Lovin' the cute little chick in the center! 
It's a great pie vent and I simply cut it out with a cookie cutter before I added the top crust.

Pineapple Pie-originally from Allrecipes
9" double pie crust - optional, you can add 1 tsp grated lemon zest to the crust
3/4 C sugar
3 Tblsp cornstarch
20 oz can crushed pineapple with juice
1 Tblsp lemon juice
Optional for top crust:
2 Tblsp milk
1 Tblsp sugar
  1. Preheat oven to 425 degrees
  2. In medium saucepan combine sugar, cornstarch, pineapple with juice and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for 1 minute stirring constantly.
  3. Put bottom crust into pie plate.
  4. Cool mixture slightly and pour mixture into bottom crust. 
  5. Add top crust and seal edges. Make a few steam vents.
  6. Brush with milk and sprinkle with sugar, if using.
  7. Bake for approx 35 minutes.
  8. Serve chilled or at room temperature.
Notes:
  • This is a hot oven, even for pies, you may want to start checking it around 20 minutes and use a shield for the outer crust if it's getting dark at any point after that.  
  • Some Allrecipes commenters felt there wasn't enough pie filling... I used a standard Pyrex 9" pie plate and we all thought there was plenty!
  • I did not add the zest to my crust or brush the top with milk and add sugar.
  • When it comes to pie, it doesn't get much easier, I always have can of pineapple around. A 20 oz can was on sale for 99¢, that's a real fruit pie any time of year for 99¢-Woo Hoo!
Want something pineapple but a little more... creamy? How about Pineapple Cream Cheese Roll.
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