YIELD: 9 INCH PIE

Pineapple Pie
A delightfully sweet Pineapple filling nestled in the
flakiest and buttery pie crust-you will want a slice of this
Pineapple Pie one after another.

PREP TIME COOK TIME ADDITIONAL TIME

15 minutes 55 minutes 4 hours
TOTAL TIME
5 hours 10 minutes

Ingredients
For the Pie Crust
2 and 1/2 cup all-purpose flour
3/4 tsp salt
1 tbsp sugar
1 cup butter, cut into cubes and chilled
6 tbsp ice water

For the Pineapple Filling

3 tbsp cornstarch
1/2 cup sugar
20 oz can crushed pineapples (do not drain)
1 tbsp lemon juice
1 cinnamon stick or 1/2 tsp ground cinnamon

For the Topping

1 tbsp sugar
egg whites for brushing the crust

Make Recipe
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Instructions
Make the Pie Crust
1. In a large mixing bowl, whisk together flour, salt and sugar. Add the cubed butter
and use a pastry cutter to cut the butter into the dry ingredients.
2. Once the mixture looks coarse, with some bits of butter here and there, add the
water.
3. Continue to mix the mixture using the pastry cutter until it turns from coarse to
having long, flattened pieces of crumbled dough. If you pinch the dough with your
hands, they should cling together. Using your hands, press the dough together to
gather it, divide it into two portions inside the bowl. (Note that the dough may still
have loose crumbs. Just try your best to portion it into two).

4. Transfer the dough portions into a working surface. Lightly knead each portion for a
few seconds just to gather any loose crumbs. Transfer each portion into large pieces
of plastic wrap. Seal them well and with the dough wrapped in plastic, gently press
the dough together, like massaging it with your fingers and knuckles to make it cling
together well. Secure the plastic around the dough even tighter to make the shape
firmer. Shape each portion into a disc that is about 1-2 inches thick. Chill them in the
fridge for 4 hours or overnight.
5. After chilling, Take out one of the dough portions from the fridge. Allow the dough to
sit at room temperature for about 10 minutes. On a floured board, use a rolling pin to
roll the dough into a circle (not perfect) that is 1/4 inch thick. If you are not sure, just
place your 9 inch pie pan on top of the rolled dough, the rolled dough should be
bigger than your pan.
6. To place the dough in your pie pan, first gently wrap the dough around your rolling
pin. We use the rolling pin as your carrying tool. Lift the rolling pin over the pie pan
and gently lower it, centering the dough into the plate. Gently unwrap the dough and
ease it into to sides of the pan. The crust will look messy with all the excess dough
hanging out, leave it there. We will trim it later. Refrigerate the pie shell while you
make the filling.

Make the Filling

1. In a medium saucepan, combine cornstarch, sugar, crushed pineapples (remember,
do not drain), lemon juice and the cinnamon stick. Stir well until the sugar and
cornstarch are dissolved.
2. Bring the pan to medium heat and stir the mixture regularly until it is thick and most
liquid is absorbed. You want a consistency like a thick oatmeal and the look of a
rough gel. Remove from heat and let cool completely.

Assemble and Bake

 1. Pour and scrape the filling into the prepared pie shell. Brush the sides of the crust
with egg whites.
2. Preheat oven to 350 F. Take the second dough portion out of the fridge and let it rest
for 10 minutes or until it is pliable enough to roll. On a floured surface, roll it out into
a 1/4 inch thick circle. Again, wrap the dough onto the rolling pin. Lift the pin and
lower it over the pie, centering the dough. Now merge both the crust together by
pressing with your fingers. Trim the excess dough with scissors but leave about an
inch overhang. Fold excess dough together inwards to reinforce the edges of the pie.
Brush the top of the pie with more egg whites, then sprinkle sugar evenly on top.
3. Using scissors, make 3-4 slits on the top crust for steam vents. Bake the pie at 350 F
for 50-55 minutes or until the top is golden. Allow the pie to cool completely before
cutting. You can serve the pie cold or microwave for a few seconds to warm it up.

Nutrition Information:
YIELD: 8
SERVING SIZE: 1

Amount Per Serving:

CALORIES: 633 TOTAL FAT: 24g SATURATED FAT: 15g TRANS FAT: 1g
UNSATURATED FAT: 7g CHOLESTEROL: 61mg SODIUM: 415mg CARBOHYDRATES: 109g FIBER: 9g SUGAR: 74g

PROTEIN: 6g

© sanna
CUISINE:
American /
CATEGORY: baking diaries
https://www.womanscribbles.net/pineapple-pie/

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