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Prepare the pie crust: In a large bowl, whisk together the all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the pineapple filling: In a medium saucepan, combine the drained crushed pineapple, 1/2 cup granulated sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.

Remove from heat and stir in the 2 tablespoons of unsalted butter until melted. Let the filling cool completely, about 30-60 minutes, before assembling the pie.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.

Pour the cooled pineapple filling into the pie crust. Roll out the second disk of dough. You can either place it over the filling as a solid top crust, or cut it into strips to create a lattice top.

If using a solid top crust, cut a few slits in the top to allow steam to escape. If making a lattice, weave the strips over the filling. Trim and crimp the edges of the top and bottom crusts together.

Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of granulated sugar.

Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with aluminum foil.

Let the pie cool completely on a wire rack for at least 1 hour before slicing and serving. This allows the filling to set properly.


Prepare the pie crust: In a large bowl, whisk together the all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the pineapple filling: In a medium saucepan, combine the drained crushed pineapple, 1/2 cup granulated sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.

Remove from heat and stir in the 2 tablespoons of unsalted butter until melted. Let the filling cool completely, about 30-60 minutes, before assembling the pie.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.

Pour the cooled pineapple filling into the pie crust. Roll out the second disk of dough. You can either place it over the filling as a solid top crust, or cut it into strips to create a lattice top.

If using a solid top crust, cut a few slits in the top to allow steam to escape. If making a lattice, weave the strips over the filling. Trim and crimp the edges of the top and bottom crusts together.

Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of granulated sugar.

Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with aluminum foil.

Let the pie cool completely on a wire rack for at least 1 hour before slicing and serving. This allows the filling to set properly.
