Happy Monday!
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.
Strong coffee.
A good sweat session.
A crisp apple.
A warm cardigan when I get chilled at work. So darn cozy.
A hot shower.
More coffee.
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!
Popsicles
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.
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.
| Pineapple Pie |
- 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
Filling
- 1 – 20 ounce Can Crushed Pineapple with juice
- 1/2 Cup White Granulated Sugar
- 3 Tablespoons Corn Starch
- pinch of salt
Topping
- Milk
- Sugar
- 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!
Fork Vs Spoon 
Love your list of good things about Mondays 🙂 It’s helping me get out of bed!
LikeLike
I’ve never heard of pineapple pie before, but I know my dad would love this! Thanks for sharing!
LikeLike
I’ve been making pineapple pie for years for my in-laws. It is their favorite pie and my mother in-law (who was an amazing cook)can’t cook anymore, so I try to make it for them as much as possible.
LikeLike
Oh, I am so happy to hear that other households share in my love for this pie! Do you make yours any differently or add, say, coconut to the mixture? Bless your soul for continuing to make a special treat for your in-laws, I am sure they are very appreciative!
LikeLike
Wow I found this recipe on Pinterest! I am in a pie mood lately and this pie was so beautiful and I absolutely love pineapple. Thanks for the great pie, I’m off to read your other recipes!
LikeLike
Hi Mallory,
I found you though Chef Dennis’ blog and I’m happy I did. This pineapple pie sounds and looks amazing! I’ve never heard of pineapple pie but since I love this juicy fruit so much I just have to make myself some. Thanks for sharing the recipe.
LikeLike
Thanks so much for stopping by!
LikeLike
DELICIOUS!!!!!
LikeLike
That is so great!
LikeLike
Have you tried using fresh pineapple in this recipe? I try not to use canned fruit.
LikeLike
I have…1 peeled and cored pineapple. Cut half of the pineapple into small chunks. Place the remaining pineapple in a food processor and pulse several times and then strain. Reserve 1/2 Cup of juice. Place everything in a saucepan and stir in a pinch of salt, 1/2 cup of sugar, and 3 to 4 Tablespoons cornstarch. Cook on medium heat until a slow boil occurs and continue to cook until mixture is thick and clear ( no longer cloudy from the cornstarch). Let cool and then pour into a piecrust and bake at the same temperature. The only reason I didn’t use fresh in the recipe is that it is hard to get uniformity with size and the amount of cornstarch is going to be altered. Hope this works and let me know if you have any more questions!
LikeLike
I should have read this comment before using my fresh pineapple… I did all that, except for the part of strain it and reserve juice, and now I’m fighting with the excesive amount of liquid. LOL!
Do I really HAVE TO let it cool? My husbamd is already waiting with the fork and plate. :))
LikeLike
When you say reserve 1/2 cup pineapple juice in the fresh pineapple filling, what do you do with it?
LikeLike
Fabulous recipe! Easy and super delicious made with fresh pineapple. I didn’t strain the pureed pineapple, but I did dissolve the cornstarch in a liitle cold water and stirred about a third of it into the hot filling in the saucepan, adding more as needed to thicken. Thanks so much for sharing this!
LikeLike
I am so glad you enjoyed the pie. It is one of my favorites!
LikeLike
LOVED this pie!!!Better the second day!!Thank you!
LikeLike
The recipe is like we do it back home. It is a staple in polynesian culture. They make them into half moon pies. Growing up pineapple pie was an everyday norm. Thanks for bringing this recipe to light. FYI Some add a little bit of cinnamon. Like they say in Hawaii Ono licious!!!! Enjoy!
LikeLike
Pineapple pie was my dad’s favorite and I love making it. Many of my friends had never heard of it before I started making it for them. I use tapioca instead of cornstarch and I add a little cinnamon but no salt. I always use brown sugar instead of white sugar, and I don’t cook it on the stove first. I just mix the pineapple, sugar, tapioca and cinnamon and put it directly into the crust, topped with a little butter. I’ve never had a problem doing it this way (I follow the directions from Joy of Cooking). I sprinkle cinnamon and sugar on the top crust before baking.
LikeLike
Carol, I will have to give your way a shot – always looking for new ideas! And what are your thoughts on adding coconut?
LikeLike
I’m sometimes reluctant to use coconut in recipes as many people don’t like it. However, it sounds like it would be really good in a pineapple pie so I likely will try it next time I bake one.
LikeLike
I love pineapple pie! It is one of my favorite childhood pie aside from young coconut pie. My sister-in-law makes the best and I tried to make with whole wheat pastry flour but didn’t come out as good as hers. I mix pineapple with fresh young shredded coconut 50/50 since the former has a stronger flavor. One can even do it 40/60. Thanks for sharing.
LikeLike
A coconut and pineapple pie sounds divine! I will give this a try, as my family adores both flavors. Thanks for stopping by!
LikeLike
My mother always made a two crust pineapple pie in a rectangular pan that had very short sides. I don’t have her recipe, but I must have asked her about it at some time because I have a note on a recipe card listing the ingredients as pineapple, applesauce, sugar to taste. So far I haven’t been able to duplicate the taste of the pie, but I keep trying! So as a reminder for others, please take the time to copy down the recipes your family used when you were a child! If you don’t, you’ll never be able to duplicate your favorite foods.
LikeLike
Love pineapple pie. Thank you.
LikeLike
Thanks so much for this! My mother made this as pineapple squares, instead of a round pie, and it was one of my late father’s absolute favorites. (He liked the greater proportion of crust to filling with squares.) Although I watched her make it many times, I had no idea of the proportions for the filling, and forgot about the pinch of salt. I’m going to make the squares for her this afternoon to bring back good memories of times past.
D.
LikeLike
Pineapple pie – never heard of it! But will try your recipe – my friends will be surprised 😉
LikeLike
It is one of our favorite pies – I hope you enjoy! And don’t forget the vanilla ice cream, however I bet some coconut ice cream/gelato would also be quite nice!
LikeLike
So do you just pour the whole can in or do you strain out the juice?
LikeLike
It is one can of pineapple with juice. The cornstartch that is being added will thicken the juice up. Thanks for stopping by!
LikeLike
I use about 1 1/2 cans (or 3 cans for 2 pies) — I make large deep pies. Also, I use tapioca for thickener, not corn starch. And I use brown sugar and cinnamon to season it.
LikeLike
Brown sugar and cinnamon would be lovely additions … will try when we make this for Easter. Thanks for the suggestion.
LikeLike
I grew up in Puerto Rico and we would eat Pineapple pie, after moving here to US, California specifically no one knew what pineapple pie was. I would get strange looks if I asked for it. My sister who now resides in Alabama, sent me in the mail two cans of Pineapple Pie Filling from a brand name FoodClub (a Topco Associates LLC company) and I am glad to have found your recipe, I think now I can make some pineapple pie, just in time for my Puerto Rican style Thanksgiving!
LikeLike
I want to make the crust the day before the filling and baking. I’m going to make the filling with my toddler, but don’t think he has the patience to make the crust too. Do you think I should let the dough warm a bit on the counter before rolling it out or can I just roll it straight from the fridge?
LikeLike
I let dough sit at room temp for about 10 minutes before rolling. Makes it a bit easier! Have fun baking with the little guy! It is my favorite thing to do with little ones!
LikeLike