Lattice Pineapple Pie
Indulge in the tropical bliss of a Lattice Pineapple Pie, a delightful fusion of buttery, flaky crust and a luscious pineapple filling. This homemade pie combines the refreshing sweetness of crushed pineapple with a hint of cinnamon and a touch of citrusy lemon juice for a perfectly balanced flavor. The signature lattice top not only adds an eye-catching finish but also allows the filling to caramelize beautifully as it bakes. With its golden, egg-washed crust and juicy, glossy interior, this pie is a showstopper for any dessert table. Whether you’re hosting a summer gathering or simply craving a slice of sunshine, this easy-to-follow pineapple pie recipe is a must-try. Serve it warm or at room temperature, and pair with a dollop of whipped cream or a scoop of vanilla ice cream for a truly tropical treat! Keywords: lattice pineapple pie, pineapple pie recipe, homemade pineapple dessert, tropical pie, easy lattice crust.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold)
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 20 ounces Crushed pineapple (drained)
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground cinnamon
- 1 unit Egg yolk
- 1 tablespoon Milk
Instructions
Prepare the pie crust: In a large mixing bowl, combine the all-purpose flour, 1 tablespoon of granulated sugar, and salt.
Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water (1 tablespoon at a time) and mix until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
Prepare the pineapple filling: In a medium saucepan, mix the drained crushed pineapple, 0.75 cups of sugar, cornstarch, lemon juice, and ground cinnamon.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let the filling cool completely.
Roll out one disc of the chilled dough on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish and trim the edges, leaving a slight overhang.
Pour the cooled pineapple filling into the prepared pie crust and spread it evenly.
Roll out the second disc of dough and cut it into 1-inch wide strips using a sharp knife or pastry cutter.
Create the lattice crust: Lay half the dough strips horizontally across the pie. Fold back every other strip halfway, then lay a strip vertically. Unfold the strips and alternate, folding and weaving until the lattice is complete.
Trim excess dough from the lattice edges and pinch to seal with the bottom crust. Crimp the edges as desired.
In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the lattice crust to promote browning.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets. Serve and enjoy!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 28.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
