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See below recipe for an easy version of pineapple pie......

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Double Crust Pineapple Pie

​Just my preference, but to me pineapple pie doesn't need much sugar, it's already sweet....

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One 8-inch double crust pastry 

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1 can (20 oz.) unsweetened/in juices crushed pineapple, do not drain

1 can unsweetened/in juices pineapple tidbits, drained

1/3 to 1/2 c. sugar (or brown sugar is tasty in this pie)

4 T. cornstarch

2 T. butter

1 T. lemon juice

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2 T. milk

1 T. sugar

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Preheat oven to 375°.

 

After forming bottom unbaked pastry in pie pan, brush with a well-beaten egg. This will help to

keep bottom crust from going soggy when baked with filling. 

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In a medium saucepan combine sugar and cornstarch first until well mixed; then add the pineapple

with juice, drained pineapple tidbits, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute while stirring constantly.  Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes.  Serve chilled or at room temperature.

 

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Easy Pineapple Pie

This doesn't have the baked flavor of the pie above, but is still very good and easy to do....

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1 single crust, baked

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Filling above, cooked as directed. Let cool to lukewarm. Put filling in baked crust. Chill. Top

with whipped cream before serving. 

 

 

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