The Best Pineapple Pie
Indulge in the tropical sweetness of *The Best Pineapple Pie*, a dessert masterpiece that combines a flaky, buttery crust with a luscious, spiced pineapple filling. Made with fresh, crushed pineapple, a touch of warm cinnamon, and a hint of vanilla, this pie strikes the perfect balance between tangy and sweet. The homemade pie dough, crafted from scratch, comes together effortlessly with simple pantry staples for a golden, melt-in-your-mouth finish. Ideal for holiday gatherings or summer celebrations, this crowd-pleasing recipe makes 8 servings and is perfect paired with whipped cream or a scoop of vanilla ice cream. With a total prep and bake time of under two hours, this pineapple pie is your go-to dessert for big flavor with minimal fuss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.25 cup Ice water
- 20 ounces Crushed pineapple (drained)
- 0.75 cup Brown sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 whole Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, 2 tablespoons of granulated sugar, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Drizzle ice water over the mixture, 1 tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a medium saucepan over medium heat, combine the drained crushed pineapple, brown sugar, cornstarch, and cinnamon. Cook while stirring until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Let the filling cool slightly.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
Pour the cooled pineapple filling into the crust and spread it evenly.
Roll out the second disc of dough and place it over the filling. Trim any excess dough, then crimp the edges to seal.
Cut slits in the top crust to allow steam to escape and brush the top with the beaten egg for a golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 40-50 minutes, or until the crust is golden-brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set.
Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 49.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 180 mg | 4% | |
*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.
