Pineapple Pie Recipe
A golden, flaky pastry cradling sweet-tart pineapple filling, balancing tropical brightness with warm spices for a dessert that transports you to island paradise with every bite.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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