Pineapple Pie – a two-crust pie filled with crushed pineapple. A different, yet delicious treat for pineapple lovers!
This is a special pie.
Special because it may not be a pie you’d typically expect to eat. I mean, how often does one eat a pie with pineapple in it, eh?
If you’ve never had it, you’ll be very surprised at how truly delicious it is.
- 2 eggs
- 1 1/3 cups granulated sugar divided
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 20 ounce can crushed pineapple not drained
- 1 recipe two-crust pie or Pillsbury ready-made pie crusts - which I used
- 1 egg beaten
- 2 tablespoons water
- 1-2 tablespoons Turbinado sugar Or sugar in the raw for sprinkling
- Preheat oven to 450 degrees F.
- In a small bowl, mix the crushed pineapple together 1/2 cup sugar.
- In a medium bowl, beat eggs slightly and add remaining sugar, lemon juice and pineapple mixture.
- Line the pie plate with the bottom pie crust.
- Pour in the filling, dot with butter and cover with the top crust. Crimp edges together and trim any excess.
- Beat the egg with the two tablespoons water.
- Using a pastry brush, brush the egg wash on top of the pie.
- Sprinkle with Turbinado sugar.
- With a sharp knife, slice 4 to 8 openings in the top crust for steam to escape.
- Bake for 10 minutes at 450 degrees F.
- Reduce temperature to 350 degrees F. and bake for 35-45 additional minutes until crust is nicely browned.
I rate everything I make on a scale of 1-4 and this pie earned 4 rolling pins! The family thought it was absolutely delicious. I have to say that the first bite kind of throws you for a loop because it just isn’t something you’re expecting in a pie.
Blueberries, yes, but one with that yellow fruit?! Give it a try and let me know what you think.
I have to say that there was a lot of juice in this pie. My mother’s recipe card didn’t say to drain the pineapple, so I wasn’t sure if I was supposed to, so I didn’t. It wasn’t a big deal, just a bit runny.
Thought I should let you know because if you’re like me, you may really question the recipe. As it was with that recipe card, I was had trouble deciphering how much sugar it called for.
But in the end, it all turned out beautifully!