This delicious Pineapple Pie is so incredibly easy to make, and it starts with a can of crushed pineapple. It doesn’t even need a scoop of ice cream on top. It’s perfect the way it is!

Pineapple Pie.

If you’ve never tried Pineapple Pie, you’ve been missing out on the most delicious and easy pie. It’s a vintage pie recipe that everyone deserves the chance to try. One piece leads to a second piece!

The first time I made this pie, I was like…where have I been? Why didn’t I already know about this pie? OMG! How could such a simple and easy pie be so scrumptious? Why didn’t my mother know about this pie? After all, she was the queen of vintage pies!

I blame my neighbor Jeff for turning me on to this pie. He kept telling me it was his all-time favorite pie, and he had enjoyed it at a small restaurant in Maine years ago. Therefore, I went on the hunt for a pineapple pie recipe and planned to make it for his birthday. After searching through many old dessert cookbooks, (I have many), I actually found two recipes for pineapple pie. This one got baked in the oven, so it was the winner.

Simplicity rules in this recipe! The filling, made of five simple ingredients, gets cooked on the stovetop just until slightly thickened. This takes just minutes. Then it gets transferred to an unbaked bottom pie crust. A second crust gets placed on top, and the pie gets baked. If you don’t want to make a homemade pie crust, feel free to use store bought.

Five easy filling ingredients

Crushed pineapple – Make sure to use pineapple in its own juice, not heavy syrup, and don’t drain the pineapple. Use the pineapple and juice in this recipe.

Lemon juice – Use fresh squeezed lemon juice, not from a bottle.

Cornstarch – Cornstarch is used to thicken the filling. Don’t omit.

Granulated sugar – The sugar sweetens the pie filling. We don’t need much, only 1/2 cup, since the pineapple is naturally sweet.

Cinnamon – The cinnamon gives just a little warmth, and is such a great addition to pineapple.

A slice of pineapple pie.

Tips for this recipe

  • Don’t use a deep dish pie dish for this recipe. You simply need a shallow pie dish. I used a glass pyrex pie dish which is more than big enough.
  • Make sure the filling has cooled completely before transferring it to the bottom crust. If it’s warm or hot, it can result in a soggy, underbaked bottom crust.
  • Don’t drain the pineapple. Use all the juice.
  • Feel free to use your favorite pie dough recipe. Just make sure it’s for a double crust pie, not a deep dish recipe.
  • Use pineapple in juice. Don’t buy the pineapple in heavy syrup. If that’s all you have on hand, decrease the amount of sugar by 1/4 cup.

Making the pie

Make the pie dough:

Place the flour and salt in a large bowl and mix together. Add the Crisco shortening and cut it into the flour using a pastry blender or fork, until it’s the size of peas.

Add the ice water and mix only until the water is incorporated into the flour and the dough is slightly moist and shaggy. Don’t be tempted to add extra flour. You’ll be adding additional flour later on your work surface.

Transfer the dough onto a lightly floured work surface. Form it into a disc and slightly flatten it with your hand. Cut the dough in half. Form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour to give the dough time to relax, before using.

Make the filling:

Add all filling ingredients to a medium saucepan and mix to combine, making sure the cornstarch is thoroughly mixed in.

Place the pan over medium heat, and stir constantly until the mixture thickens. Remove from heat and cool completely before adding it to the bottom pie crust.

Assemble the pie:

Stop and preheat oven to 375 degrees.

Remove one disc of dough from the refrigerator.

Roll out the dough for the bottom crust, rolling it big enough to fit a 9-inch pie dish. You don’t need a deep pie dish. Trim the edges, leaving a 1/2 inch overhang. Spread the cooled filling over the bottom crust.

Remove the second disc of dough from the refrigerator.

Roll out the top crust. Place it over the top, and trim to about 1/2-inch overhang. Fold the edges of the top crust over and under the bottom crust. Flute the edges or you can crimp with a fork. Using a knife, make 4 to 5 small slits in the top for venting. Brush the top with egg wash, then sprinkle with granulated sugar. 

Bake for 45 to 50 minutes until the top is golden brown. Cool completely before slicing.

A slice of pineapple pie.

This is the perfect easy pie with a tropical taste. It’ so good that I don’t top it with a scoop of ice cream. I love eating it at room temperature or just slightly warm, but you do you!

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Pineapple Pie.

Pineapple Pie

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  • Author: Cindy @mycountrytable
  • Prep Time: 1 hour
  • Cook Time: 45 to 50 minutes
  • Total Time: 0 hours
  • Yield: 8 servings 1x
  • Category: Pies/Desserts
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This pineapple pie is so easy to make, and totally scrumptious. You need to keep cans of crushed pineapple in your pantry so you can make it anytime you get the yearning for a piece!

Ingredients

Units Scale

FOR THE PIE CRUST

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup solid shortening, such as Crisco, very cold
  • 6 tablespoons ice water

FOR THE PIE FILLING

  • 20-ounce can crushed pineapple in juice (do not drain)
  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice, freshly squeezed

TOPPING

  • Egg white
  • Sugar
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Instructions

MAKE THE PIE CRUST

  1. Place the flour and salt in a large bowl and mix together. Add the Crisco shortening and cut it into the flour using a pastry cutter or fork, until it resembles small peas. 
  2. Add the ice water and mix only until the water is incorporated into the flour and the dough is slightly moist and shaggy. Don’t be tempted to add extra flour. You’ll be adding additional flour later on your work surface.
  3. Transfer the dough onto a lightly floured work surface. Form the dough into a disc and slightly flatten it with your hands. Cut the dough in half. Form each half into a disc. Wrap each disc with plastic wrap, and refrigerate for at least 1 hour before using.

MAKE THE PIE FILLING

  1. Add all filling ingredients to a medium saucepan and mix to combine, making sure the cornstarch is thoroughly mixed in. Place the pan over medium heat, and stir constantly until the mixture thickens.
  2. Remove from heat and cool completely before adding it to the pie crust. I place it in the freezer for a few minutes while rolling out the pie crust.

ASSEMBLE AND BAKE PIE

  1. Preheat oven to 375 degrees.
  2. Remove one disc of dough from the refrigerator. Roll out the dough for the bottom crust, rolling it big enough to fit a 9-inch pie dish. You don’t need a deep pie dish. Trim the edges, leaving a 1/2 inch overhang. Spread the cooled filling over the bottom crust.
  3. Remove the second disc of dough from the refrigerator. Roll the dough out to a circle about 1/8 inch in thickness. Place it over the pie filling in the dish. Trim the dough, leaving about a 1/2 inch overhang. Crimp the edges with a fork or flute them. 
  4. Brush the top of the pie with egg white and sprinkle with granulated sugar. Cut 3 to 4 slits in the top of the pie crust to allow steam to escape. 
  5. Bake for 45 to 50 minutes until the top crust is golden brown. If the edges begin to get too brown, remove the pie from the oven and place foil around the edges, then return to the oven. 
  6. Allow the pie to cool completely before trying to slice.
  7. Refrigerate leftovers.