Pineapple Pie Recipe

From Dorothy McNett's Recipe Book.

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Pineapple Pie

From Dorothy McNett's recipes at After the big fire that destroyed Ed Ricketts lab, a big heavy duty safe was found in the ashes. When opened, a half of a pineapple pie was found and had survived the heat of the fire, along with some other items such as bottles of liquor, etc. Don't have a refrigerator? Then store foods in your safe! Delicious!

2 cups all purpose unbleached flour
1/2 teaspoon sea salt
a few grindings of pepper
1 teaspoon lemon zest, if desired
3/4 cup very cold unsalted butter
1/2 cup cold water

1 can (20 oz.) crushed pineapple with juice
3/4 cups raw sugar
1/4 cup cornstarch
1 tablespoon lemon juice

1 tablespoon milk or cream
1 tablespoon raw sugar

First make the filling by combining the pineapple with juice, sugar, cornstarch and lemon juice in a batter bowl. Cook in microwave for 2 minutes, stir, and cook another 2-3 minutes or until liquids have thickened. (Or combine in a saucepan, bring to a boil, cook and stir several minutes until thickened.) Allow to cool slightly while you make the pie crust.
Preheat oven to 450 degrees. In food processor with steel chopping blade in place, whirl the flour, salt, pepper and lemon zest to blend nicely. Add the chunks of very cold butter and just pulse to cut the butter into small chunks about the size of peas. Add the cold water and process just to blend. Divide dough into 2 pieces, one slightly larger than the other, and using a floured surface roll the larger one and fit it into a 9 inch pie dish or pan. Roll out the remaining dough for the top. Now pour the pineapple filling into the bottom, and lift the top crust over, sealing the edges as you work. With a knife or fork, poke some steam vents into the top. Brush with the milk and sprinkle with the sugar.
Reduce oven heat to 400 degrees and place the pie in, bake for about 40-45 minutes or until nicely browned. Allow to cool before slicing.

Recipe created 2014-10-29.

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