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Pineapple Pie Recipe

Pineapple Pie Recipe

Master this homemade pineapple pie recipe with our easy-to-follow method for creating the best tropical dessert experience. Learn how to balance sweet-tart pineapple with warm spices in a perfectly flaky, buttery crust that bakes to golden perfection every time. #homemade #best #easy baking recipe
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown pineapple pie with lattice crust, its edges perfectly crimped and glistening with turbinado sugar crystals. Natural light streams across the scene, highlighting the caramelized edges and the amber pineapple filling peeking through the lattice work. A cross-section view reveals generous chunks of pineapple suspended in a glossy, translucent filling. The pie rests on a vintage ceramic pie plate atop a weathered wooden table, with a scattering of cinnamon sticks, star anise, and fresh pineapple chunks artfully arranged nearby. A scoop of vanilla ice cream slowly melts against a slice, creating a luxurious contrast between hot pie and cold cream.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh pineapple, cored and cut into 1.5cm chunks (or canned pineapple chunks, well drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">25g butter</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk (for egg wash)</li><li class="ingredients-single-item">2 tbsp turbinado sugar (or demerara sugar)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing your pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and rub it into the flour using your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. Cold butter is crucial here – it creates steam pockets during baking that result in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually add just enough ice-cold water to bring the dough together – usually 2-3 tablespoons is sufficient. The dough should hold together when pressed but shouldn't feel sticky. Divide the dough into two portions (about ⅔ and ⅓), form into discs, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your filling. If using fresh pineapple, ensure it's cored and cut into evenly sized chunks of about 1.5cm. In a medium saucepan, combine the pineapple, sugar, cornflour, vanilla, cinnamon, nutmeg, and lemon juice. The acid in the lemon juice balances the sweetness and helps preserve the pineapple's bright color.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cook the pineapple mixture over medium heat, stirring frequently, until it comes to a simmer and begins to thicken, about 5-7 minutes. The cornflour will activate with heat, creating a glossy, thickened filling. Once thickened, remove from heat, stir in the butter until melted, and set aside to cool completely. A hot filling would melt your pastry before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). Remove the larger disc of dough from the refrigerator and let it sit at room temperature for 5 minutes to make it easier to roll. On a lightly floured surface, roll it out to a circle about 3mm thick and roughly 30cm in diameter, turning the dough frequently to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully transfer the rolled dough to your pie dish, gently pressing it into the corners without stretching (which would cause shrinkage). Trim any excess dough, leaving about 1cm overhang. Place in the refrigerator while you roll out the remaining dough for the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For a lattice top, roll the smaller portion of dough to about 3mm thickness. Cut into 2cm-wide strips using a pastry wheel or knife. Pour the cooled pineapple filling into the chilled bottom crust – it should be just mounded, not overflowing.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange half the pastry strips parallel across the pie, spacing them evenly. Fold back every other strip halfway. Place one strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Now fold back the alternate strips and lay another perpendicular strip. Continue this weaving process until the lattice covers the entire pie. (Alternatively, for a simpler approach, just lay strips in one direction, then place perpendicular strips on top without weaving.)</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim excess dough from the lattice strips and fold the bottom crust overhang over the edges of the lattice strips. Crimp or flute the edges decoratively between your fingers, or press with fork tines for a simpler finish. The sealed edge prevents filling from bubbling out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top of the pie with the egg wash, being careful not to let it pool in the crevices. Sprinkle generously with turbinado sugar for a beautiful sparkle and crunch. Place the pie on a baking sheet to catch any potential drips.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 20 minutes, then reduce the temperature to 175°C (350°F) and continue baking for an additional 30-35 minutes, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges begin browning too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool on a wire rack for at least 3 hours before slicing. This cooling period is essential for the filling to set properly – cutting too soon will result in a runny pie. Serve at room temperature with a scoop of vanilla ice cream or lightly whipped cream. The pie keeps well at room temperature for 2 days, or refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pineapple Pie Recipe?

The key ingredients include fresh or canned pineapple, flour, butter, eggs, sugar, cornflour, lemon juice, cinnamon, nutmeg, and vanilla. The pie has a homemade pastry crust made with cold butter and is topped with turbinado sugar for a crunchy finish.

How to cook Pineapple Pie Recipe at home?

Learn how to cook Pineapple Pie by first making a flaky pastry, then preparing a sweet-tart pineapple filling cooked with warm spices until thickened. Assemble by placing filling in the bottom crust, creating a decorative lattice top, and baking until golden. Allow sufficient cooling time for the filling to set before serving.

Can I use canned pineapple instead of fresh for a tropical pie?

Yes, canned pineapple chunks work perfectly for pie filling! Just ensure they're well-drained to prevent excess moisture. While fresh pineapple offers brighter flavour, canned provides convenience and consistent sweetness. Either option creates a delicious tropical dessert with minimal difference in the final result.

Why is my fruit pie filling too runny and how can I fix it?

Runny pie filling usually results from insufficient thickener or cooling time. Ensure you're using enough cornflour (3 tbsp for 750g pineapple) and fully cooking the mixture until it thickens. Most importantly, allow the baked pie to cool completely (at least 3 hours) before slicing.

What's the secret to achieving a perfectly flaky pastry crust?

The key secrets are using very cold butter, minimal handling of the dough, and proper chilling before baking. Cold butter creates steam pockets while baking, forming flaky layers. Work quickly with cold ingredients, and don't overwork the dough. The 30-minute refrigeration rest is essential.

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The acid in the lemon juice balances the sweetness and helps preserve the pineapple's bright color." }, { "@type": "HowToStep", "name": "Cook Filling", "text": "Cook the pineapple mixture over medium heat, stirring frequently, until it comes to a simmer and begins to thicken, about 5-7 minutes. The cornflour will activate with heat, creating a glossy, thickened filling. Once thickened, remove from heat, stir in the butter until melted, and set aside to cool completely." }, { "@type": "HowToStep", "name": "Roll Bottom Crust", "text": "Preheat your oven to 190°C (375°F). Remove the larger disc of dough from the refrigerator and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll it out to a circle about 3mm thick and roughly 30cm in diameter, turning the dough frequently to prevent sticking." }, { "@type": "HowToStep", "name": "Line Pie Dish", "text": "Carefully transfer the rolled dough to your pie dish, gently pressing it into the corners without stretching. Trim any excess dough, leaving about 1cm overhang. Place in the refrigerator while you roll out the remaining dough for the top crust." }, { "@type": "HowToStep", "name": "Prepare Lattice", "text": "For a lattice top, roll the smaller portion of dough to about 3mm thickness. Cut into 2cm-wide strips using a pastry wheel or knife. Pour the cooled pineapple filling into the chilled bottom crust – it should be just mounded, not overflowing." }, { "@type": "HowToStep", "name": "Create Lattice Top", "text": "Arrange half the pastry strips parallel across the pie, spacing them evenly. Fold back every other strip halfway. Place one strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Continue this weaving process until the lattice covers the entire pie." }, { "@type": "HowToStep", "name": "Finish Edges", "text": "Trim excess dough from the lattice strips and fold the bottom crust overhang over the edges of the lattice strips. Crimp or flute the edges decoratively between your fingers, or press with fork tines for a simpler finish." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "Brush the top of the pie with the egg wash, being careful not to let it pool in the crevices. Sprinkle generously with turbinado sugar for a beautiful sparkle and crunch. Place the pie on a baking sheet to catch any potential drips." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 20 minutes, then reduce the temperature to 175°C (350°F) and continue baking for an additional 30-35 minutes, until the crust is deeply golden and the filling is bubbling through the lattice. If the edges begin browning too quickly, shield them with aluminum foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool on a wire rack for at least 3 hours before slicing. This cooling period is essential for the filling to set properly. Serve at room temperature with a scoop of vanilla ice cream or lightly whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-05-01", "reviewBody": "Tropical paradise in every slice! I made this for a family gathering and everyone kept asking for the recipe. The pineapple filling has the perfect balance of sweetness and tartness.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam Chen", "datePublished": "2024-05-03", "reviewBody": "This pie is absolutely delicious! The buttery crust complements the pineapple filling beautifully. I was worried it might be too sweet but it's perfectly balanced with the spices and lemon juice.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-28", "reviewBody": "I never thought I'd prefer a fruit pie over traditional apple, but this pineapple version is outstanding! The lattice work looks impressive and the filling sets perfectly if you follow the cooling instructions.", "name": "Better Than Apple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mateo Rodriguez", "datePublished": "2024-04-30", "reviewBody": "This recipe converted the pineapple-haters in my family! The warm spices transform the fruit into something special. I used fresh pineapple and it was worth the extra effort preparing it.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Nguyen", "datePublished": "2024-05-05", "reviewBody": "Absolute crowd-pleaser at our summer gathering! The homemade pastry is really worth the effort - so much better than store-bought. I made two pies and froze one for later, and it thawed beautifully.", "name": "Summer Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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