Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pineapple Pie.

Pineapple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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

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.

Find it online: https://mycountrytable.com/pineapple-pie/