Classic Pineapple Pie
Classic Pineapple Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 1-2 tablespoons, as needed
For the Pineapple Filling
- 2 cans crushed pineapple, 20-ounce each, drained
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For Assembly
- 1 egg, beaten, for egg wash
- 1 tablespoon granulated sugar, for sprinkling
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 60 min
- 5
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.
⏱️ 5 min•🌡️ 400
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
- 8
Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of granulated sugar.
⏱️ 2 min
- 9
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.
⏱️ 45 min•🌡️ 375
- 10
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.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pineapple Pie
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus 1-2 tablespoons, as needed
For the Pineapple Filling
- 2 cans crushed pineapple, 20-ounce each, drained
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For Assembly
- 1 egg, beaten, for egg wash
- 1 tablespoon granulated sugar, for sprinkling
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 60 min - 5
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.
⏱️ 5 min•🌡️ 400 - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min - 8
Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of granulated sugar.
⏱️ 2 min - 9
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.
⏱️ 45 min•🌡️ 375 - 10
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.
⏱️ 60 min