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Golden Pineapple Pie
Melissa Hart

Golden Pineapple Pie

Pineapple pie belongs in the same sweet-tart lane as lemon, but with chewy bits of fruit under a flaky lid. Drain crushed pineapple thoroughly, then cook the filling before it meets the pastry. Raw canned juice will soak straight through the bottom crust.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 40 oz canned crushed pineapple drained with 1 cup juice reserved
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Whisk the reserved pineapple juice, sugar, cornstarch and salt in a saucepan and cook over medium heat until bubbling and thick.
  2. Stir in the drained pineapple, lemon juice and butter, cook for 2 minutes, and cool for 20 minutes while heating the oven to 400°F.
  3. Fit one rolled dough disk into a 9-inch plate and add the cooled pineapple filling.
  4. Cover with the second rolled crust, trim and crimp, cut steam vents, and brush with egg wash.
  5. Bake for 20 minutes, lower the oven to 375°F, and bake 25 to 30 minutes more until the crust is deep golden and the filling bubbles.
  6. Cool for 3 hours before slicing.