A hockey teammate of Tim’s asked if I had ever made pineapple pie. I had never even heard of such a thing, which is amazing since we are such huge pineapple fans! I immediately tracked down a recipe and made one that night. It was awesome. The pineapple becomes sweet and caramelized, but not cloyingly sweet. It would be perfect for a summer barbecue.
Pineapple Pie
Pie Crust:
2 ½ C. All-Purpose Flour
2 Tbsp. Sugar
½ tsp. Salt
1 C. Cold, Unsalted Butter, Cut Into Small Pieces
6 Tbsp. Very Cold Water
Pineapple Filling:
1 – 20 oz Can Crushed Pineapple with juice (or 20 oz. fresh, roughly pureed)
½ C. White Granulated Sugar
3 Tbsp. Corn Starch
Pinch of salt
Milk
Sugar
Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to blend. Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas. Mix in the cold water on low speed just until the dough comes together. Shape the dough into two balls, wrap each in plastic wrap and chill in the refrigerator for at least 30 minutes.
While the dough is chilling, prepare the filling. In a medium saucepan, combine the sugar, corn starch, and salt. Add the crushed pineapple. Place over medium heat. Bring mixture to a slow boil and cook, stirring often, until mixture has thickened and is no longer cloudy, but clear (about 3 to 5 minutes). Once thickened, remove from heat and let cool.
Preheat oven to 375F. When the dough has chilled, remove one disk from the fridge and on a floured surface, quickly roll it out into a circle, 12 inches in diameter. Fit dough into a 9 inch pie plate and let edges hang over. Pour filling into pie shell.
Remove second dough disk from fridge and on a floured surface, roll it out into a circle, about 10 inches in diameter. Place over the filling as desired (I did a lattice). Trim off extra and crimp edges. Brush top with milk and sprinkle with sugar. Place in preheated oven and bake for 40 – 45 minutes until top is golden brown. Remove from oven and let cool.
