This could be the easiest pie you’ll ever make, and definitely one of the tastiest.
Team Pie or Team Cake? Do we really have to choose? I hope not, because I don’t think I can. I love them both equally. Though I have to confess that while I also love making both pies and cakes, when I’m in a rush I go for the cake because I think it takes less time to mix up batter than it does to make pie crust and prepare the filling. But now with this simple recipe for sweet and delicious pineapple pie, that problem is over. Or is it? Because if I now have a recipe for pie that is as easy to make as a cake, how will I ever choose?
Did you know that January 23 is National Pie Day? Not to be confused with March 14, which is National Pi Day, the one that celebrates the mathematical constant whose first three numbers are 3 1 4 (can you see why they chose that date?). Do pie and Pi have anything in common? Well, in a weird way they do. Even before 2009, the year Congress officially named March 14 National Pi Day, lots of math teachers were serving pie in class to try and make learning the concept of Pi more…palatable (sorry, couldn’t help myself!). But now that it’s an official holiday, you’ll see pie being served at all kinds of Pi celebrations.
You can serve this pineapple pie whenever you want because it could not be easier to make. The bright, tart filling is made with canned crushed pineapple, sugar, lemon juice, and some cornstarch; that mix cooks on the stove until it thickens. Once your filling cools, you’ll pour it into a pie plate lined with one pie crust, place another crust on top, crimp or flute your edges, and pop it in the oven. Yes, that’s all it takes to make this wonderfully flavorful pineapple pie.
Buying already-made pie dough that only needs to be rolled out is (here it comes…) as easy as pie! But if you have the time and inclination, you can always make your own Pie Crust.
How to Make a Lattice Crust
In our pineapple pie recipe, we suggest rolling out the top crust and placing it over the pie filling; this is simple and the pie will be beautiful. But if you want to create the lattice crust in our photos, we can walk you through it; it’s a lot easier than it looks!
You’ll be weaving strips of dough to achieve the lattice. To start, roll out your top crust and cut it into 12 one-inch strips. Once your filling is in the pie plate (on top of the bottom crust), lay 6 strips vertically and evenly spaced on top of the filling (longer strips in the center, shorter ones on the ends). Next, take every other strip (3 of them) and fold it back onto itself, until it reaches the edge of the pie plate. Now, take another strip of dough and lay it down across the remaining vertical strips in the center of the pie; unfold the 3 folded strips over the perpendicular one. Now fold the other 3 vertical strips back over themselves; lay another dough strip across on top and unfold the 3 strips back over that one. See the lattice starting to form? Repeat with the last 4 strips, weaving them under and over one another. Pinch the excess dough at the edges into the bottom crust. Then refrigerate the pie for 30 minutes before putting it in the oven to preserve your beautiful lattice crust!
How Do I Store This Pie?
Pineapple pie can be stored in an airtight container in the refrigerator for up to three days and in the freezer for up to three months. Let it thaw overnight in the fridge or, if you’re in a rush, you can set it out at room temperature (set it on a cooling rack so it thaws evenly).
Will This Recipe Work With Other Kinds of Canned Fruit?
It will, but there are a few things to look out for. If you choose a fruit that comes in syrup (e.g., peaches), rinse the fruit first. Next, make sure you are purchasing canned fruit and not canned-fruit pie filling, which contains many other things besides fruit!
Serving Suggestions
Which flavors do you like best with pineapple? The answer to that question is going to help you decide what you’d like to serve with pineapple pie. If you’re going the tropical route, top your pie with this delicious Coconut Cream. If you like the orange-pineapple combo, whip up some Creamsicle Smoothies or this orange-scented Russian Tea to go along with the pie. If you’re a fan of caramelized pineapple, like in a pineapple upside-down cake, you’ll love pineapple pie drizzled with Caramel Sauce.
Whipped Cream is a classic pie-topper; and with pineapple pie, sometimes I like to add some chopped Candied Pecans on top. And since it’s pie we’re talking about, we can’t neglect ice cream. In keeping with the caramel idea, this Brown Sugar Ice Cream brings those same sweet, rich notes and pairs beautifully with pineapple pie. I love Vanilla Ice Cream with pretty much anything, but it is particularly delicious with pineapple pie; though, that said, sometimes I like another fruity flavor with pineapple and this Strawberry Ice Cream does not disappoint.
Pineapple Pie
Ingredients
- 1 double pie crust
- 20 ounces crushed pineapple with juice
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- 1 egg beaten for egg wash
Instructions
- Preheat your oven to 425°F.
- In a medium saucepan, combine the crushed pineapple (with its juice), granulated sugar, cornstarch, and lemon juice. Stir continuously over medium heat until the mixture thickens and begins to bubble. Remove from heat and allow to cool slightly.
- Roll out half of your double pie crust and line a 9-inch pie dish. Pour the cooled pineapple filling into the crust.
- Roll out the remaining pie crust and place over the filling. Trim excess crust from the edges and pinch to seal. Cut slits in the top crust to allow steam to escape during baking.
- Brush the top crust with the beaten egg and water mixture to give your pie a beautiful golden finish.
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown.
- Allow the pie to cool on a wire rack before serving. Enjoy your pineapple pie warm or at room temperature.
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