Sorry to be so perky on a Monday morning, but I figure if Mondays are necessary (and they are, whomp whomp) we might as well face them with a smile and hint of cheerfulness. Plus, we get to look forward to another weekend. A weekend that will be three whole days long…if you are one of the lucky ones. That, my friends, is something to smile about.
Other things to smile about on this Monday… At least in my world and maybe in yours too…
The possibility of a rain shower/thunderstorm.
A good playlist on the drive into and away from work.
A good sweat session.
A crisp apple.
A warm cardigan when I get chilled at work. So darn cozy.
A hot shower.
Avocado in my salad.
Internet access at work 🙂 I swear, I only use it for work purposes. Only.
Remembering that this week brings about a paycheck. Woohoo!
Driving home with the windows down and the wind in my hair.
Sunglasses that tint the world a wonderful amber color. It is like looking through my favorite Instagram filter.
Pineapple pie is a special treat that we had growing up. One of those treats that you enjoy so much, that you just assume that pineapple pie happens in every household. Like chocolate chip cookies or apple pie. But as I have aged and talked incessantly about pie with other pie eating folk, I have found that pineapple pie is not a common dessert. Or even heard of, for that matter. You poor souls!
My grandma is responsible for this pie and while I am not sure where she derived the recipe, surely the back of a can of Dole pineapple or from a Country Living magazine, it is one of my all time childhood favorites. Years ago, when I asked her to jot down the recipe, she of course didn’t have exact measurements. What grandmother does, right? A can of pineapple ( not the small real small one, but the next size up), some cornstarch, a bit of salt, and some sugar…cook it for awhile on the stovetop, and then bake it in a pie with a double crust. And this was the recipe she gave me. So it took me a bit of trial and error to get the exact measurements , but in the end my pie tastes pretty darn close to grandmas. I just wish I could eat several slices without feeling the need to run several miles. Oh to be 12 again.
Simple and fool proof, this pie will definitely bring a smile to your face. Promise.
- 2 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Granulated White Sugar
- 12 Tablespoons Unsalted Butter, diced, and frozen.
- 1/4 Cup Vegetable Shortening
- 1/2 Cup Ice Cold Water
- 1 – 20 ounce Can Crushed Pineapple with juice
- 1/2 Cup White Granulated Sugar
- 3 Tablespoons Corn Starch
- pinch of salt
- In the bowl of a food processor, pulse together flour, sugar, and salt.
- Add diced, frozen butter and vegetable shortening and pulse several times until mixture resemble course meal.
- With the food processor running, slowly add water in a small steady stream until the dough starts to form a ball.
- Empty contents of bowl out onto a lightly floured surface and divide dough into two even balls. Form dough into rounded flattened disks and wrap in plastic wrap. Place them in the fridge for at least 30 minutes.
- While the dough is chilling, prepare the filling. In a medium saucepan, combine the crushed pineapple, sugar, corn starch, and salt. 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). Remember to keep stirring so the mixture doesn’t scorch.
- 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 ( do not stretch dough) 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. With a pizza cutter or sharp knife, cut dough into 9 equal strips.
- Lay 4 strips across the pie, parallel to each other, and evenly spaced.
- Fold back every other strip, about half way. Take a strip of dough and lay it right up agains the folded back strips and perpendicular to the strips laying flat. Unfold the strips, so that they lay flat over the new strip.
- Repeat this pattern until the lattice is finished. 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.
- Serve with vanilla ice cream!