Fresh Pineapple Pie From Scratch

 Fresh Pineapple Pie Recipe (From Scratch)

Fresh Pineapple Pie Recipe (From Scratch)

This homemade fresh pineapple pie is bursting with tropical flavors. The sweet and tangy pineapple filling paired with a flaky crust is a perfect dessert for any occasion.

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Ingredients:

For the Pie Crust:

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6–8 tablespoons ice water

For the Pineapple Filling:

• 3 cups fresh pineapple, finely chopped
• ¾ cup granulated sugar (adjust based on pineapple sweetness)
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt
• 2 tablespoons unsalted butter

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

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Instructions:

1. Prepare the Pie Crust:

   • In a large bowl, whisk together the flour, sugar, and salt.
   • Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
   • Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Pineapple Filling:

   • In a medium saucepan, combine the chopped pineapple, granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon (if using), and salt.
   • Cook over medium heat, stirring frequently, until the mixture thickens and bubbles (about 10–12 minutes).
   • Stir in the butter until melted. Remove from heat and let cool to room temperature.

3. Assemble the Pie:

   • Preheat your oven to 375°F (190°C).
   • Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan and trim any excess.
   • Pour the cooled pineapple filling into the crust.
   • Roll out the second disc of dough and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust to allow steam to escape.

4. Apply the Egg Wash:

   • In a small bowl, whisk together the egg yolk and milk. Brush the mixture over the top crust.

5. Bake the Pie:

   • Place the pie on the middle rack of the oven and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges of the crust brown too quickly, cover them with aluminum foil.

6. Cool and Serve:

   • Let the pie cool completely on a wire rack before slicing.
   • Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

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Tips:

• Make Ahead: The pie crust and filling can be prepared a day in advance. Assemble and bake the next day.
• Pineapple Variations: Try mixing fresh pineapple with mango or coconut for a tropical twist.
• Storage: Store leftover pie in the refrigerator for up to 4 days.

Enjoy your tropical pineapple pie! 🍍🥧