Ultimate Pineapple Pie III: A Tropical Delight Recipe with Pro Tips
Pineapple pie! The mere mention conjures images of sun-drenched beaches, cool breezes, and the sweet-tart tang of tropical fruit. This isn’t just any pineapple pie recipe; this is Pineapple Pie III. Why III? Because we’ve taken the best elements of classic pineapple pie recipes and perfected them, resulting in a pie that’s bursting with flavor, boasts a perfectly flaky crust, and is surprisingly easy to make. We’ve addressed common pitfalls, incorporated pro tips, and provided variations to suit every palate. So, grab your apron, and let’s bake a slice of paradise!
Why Pineapple Pie?
Pineapple pie offers a delightful alternative to traditional fruit pies like apple or cherry. Its unique sweet-tart profile provides a refreshing change of pace. The pineapple filling is vibrant and juicy, offering a textural contrast to the buttery, flaky crust. Plus, pineapple is packed with vitamins and antioxidants, making this a dessert you can feel good about enjoying.
Pineapple Pie III: What Makes It Special?
This Pineapple Pie III recipe stands out because it focuses on achieving the perfect balance of flavors and textures. We use a combination of fresh and canned pineapple to maximize both sweetness and moisture. A touch of cornstarch ensures a perfectly set filling, while a hint of nutmeg and lemon juice enhances the overall taste. The crust, a crucial element, is made from scratch using cold butter and ice water for optimal flakiness. We also offer tips on how to prevent a soggy bottom crust, a common problem with fruit pies.
Ingredients You’ll Need
Let’s break down the ingredients for both the crust and the filling.
For the Crust:
* **2 1/2 cups all-purpose flour:** Provides the structure for the crust. Use unbleached all-purpose flour for the best results.
* **1 teaspoon salt:** Enhances the flavors of the crust and filling.
* **1 cup (2 sticks) unsalted butter, cold and cubed:** The key to a flaky crust. Make sure the butter is very cold before you start.
* **1/2 cup vegetable shortening, cold:** Adds tenderness and flakiness to the crust.
* **6-8 tablespoons ice water:** Binds the dough together. Use only enough water to form a cohesive dough.
* **1 tablespoon white vinegar (optional):** Helps to tenderize the dough and prevent gluten development.
For the Pineapple Filling:
* **4 cups (about 1 large) fresh pineapple, peeled, cored, and diced:** Fresh pineapple adds a bright, juicy flavor to the filling.
* **1 (20-ounce) can crushed pineapple, undrained:** Provides extra moisture and sweetness to the filling. Do not drain this; the juice is important!
* **3/4 cup granulated sugar:** Sweetens the filling. Adjust the amount to your taste, depending on the sweetness of the pineapple.
* **1/4 cup cornstarch:** Thickens the filling and prevents it from being too runny.
* **1/4 teaspoon ground nutmeg:** Adds a warm, subtle spice to the filling.
* **1 tablespoon lemon juice:** Brightens the flavors and adds a touch of acidity.
* **2 tablespoons butter, cut into small pieces:** Adds richness and flavor to the filling.
* **1 egg, beaten (for egg wash):** Gives the crust a golden-brown color and shine.
* **1 tablespoon milk or cream (for egg wash):** Helps to thin the egg wash and create a smoother finish.
* **Turbinado sugar (optional, for sprinkling):** Adds a sparkly finish and a touch of extra sweetness.
Equipment You’ll Need
* **9-inch pie plate:** The standard size for most pie recipes.
* **Food processor (optional):** Makes quick work of cutting the butter into the flour for the crust.
* **Mixing bowls:** For preparing the crust and filling.
* **Measuring cups and spoons:** For accurate measuring of ingredients.
* **Rolling pin:** For rolling out the pie dough.
* **Plastic wrap:** For chilling the dough.
* **Baking sheet:** For catching any drips from the pie.
* **Parchment paper (optional):** To line the baking sheet for easy cleanup.
* **Pastry brush:** For applying the egg wash.
* **Fork:** For crimping the edges of the crust.
Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create your own Pineapple Pie III.
Making the Crust:
1. **Combine dry ingredients:** In a large bowl, whisk together the flour and salt. If using a food processor, combine the flour and salt in the processor bowl.
2. **Cut in the butter and shortening:** Add the cold, cubed butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. If using a food processor, pulse the butter and shortening with the flour until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add ice water:** Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. If using vinegar, add it with the first tablespoon of water. Be careful not to overwork the dough.
4. **Form the dough into discs:** Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to roll out.
Preparing the Pineapple Filling:
1. **Combine pineapple and sugar:** In a large saucepan, combine the diced fresh pineapple, crushed pineapple (with juice), and granulated sugar.
2. **Cook over medium heat:** Cook the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the pineapple starts to soften, about 5-7 minutes.
3. **Add cornstarch:** In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Gradually add the cornstarch slurry to the pineapple mixture, stirring constantly to prevent lumps.
4. **Bring to a simmer:** Bring the mixture to a simmer and cook, stirring constantly, until the filling thickens, about 2-3 minutes. The filling should be thick enough to coat the back of a spoon.
5. **Remove from heat and add flavorings:** Remove the saucepan from the heat and stir in the nutmeg, lemon juice, and butter. Let the filling cool slightly while you prepare the crust.
Assembling and Baking the Pie:
1. **Preheat oven and prepare baking sheet:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
2. **Roll out the bottom crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim and crimp the edges of the crust.
3. **Prevent a soggy bottom:** To prevent a soggy bottom crust, you can blind bake the bottom crust for 10 minutes before adding the filling. To do this, prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights and bake for another 5 minutes.
4. **Add the filling:** Pour the slightly cooled pineapple filling into the prepared pie crust.
5. **Roll out the top crust:** Roll out the second dough disc into a 12-inch circle. Cut slits or decorative shapes in the top crust to allow steam to escape.
6. **Place top crust and crimp:** Carefully place the top crust over the filling. Trim and crimp the edges of the crust to seal. You can also use a fork to crimp the edges.
7. **Apply egg wash:** In a small bowl, whisk together the egg and milk or cream. Brush the top crust with the egg wash. Sprinkle with turbinado sugar, if desired.
8. **Bake the pie:** Place the pie on the prepared baking sheet and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
9. **Cool completely:** Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for Success
* **Keep ingredients cold:** The key to a flaky crust is to keep all the ingredients cold, especially the butter and shortening. Use ice water and chill the dough thoroughly.
* **Don’t overwork the dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Use a combination of fresh and canned pineapple:** This provides the best balance of flavor and moisture.
* **Don’t drain the canned pineapple:** The juice adds essential moisture and sweetness to the filling.
* **Prevent a soggy bottom crust:** Blind baking the bottom crust or using a pre-baked crust can help prevent a soggy bottom.
* **Let the pie cool completely:** This allows the filling to set properly and prevents the crust from becoming soggy.
Variations
* **Coconut Pineapple Pie:** Add 1 cup of shredded coconut to the pineapple filling.
* **Pineapple Cream Pie:** After baking, top the pie with a layer of whipped cream and toasted coconut.
* **Pineapple Upside-Down Pie:** Instead of a top crust, bake the pie upside down with pineapple rings and maraschino cherries on the bottom.
* **Spiced Pineapple Pie:** Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground cloves to the pineapple filling.
* **Add Nuts:** Incorporate chopped macadamia nuts or pecans into the filling for added texture and flavor.
* **Use a Pre-Made Crust:** While a homemade crust is always best, using a high-quality pre-made crust is a convenient option when you’re short on time. Just make sure to choose a crust that’s made with butter for the best flavor.
Serving Suggestions
* **Serve warm or cold:** Pineapple pie is delicious served warm or cold.
* **Top with whipped cream or ice cream:** A dollop of whipped cream or a scoop of vanilla ice cream complements the pie perfectly.
* **Dust with powdered sugar:** A light dusting of powdered sugar adds a touch of sweetness and elegance.
* **Pair with a tropical drink:** Serve with a refreshing tropical drink, such as a pineapple margarita or a coconut mojito.
Storage Instructions
* **Store at room temperature:** Pineapple pie can be stored at room temperature for up to 2 days.
* **Refrigerate:** For longer storage, refrigerate the pie for up to 5 days. Cover the pie loosely with plastic wrap or foil to prevent it from drying out.
* **Freeze:** Pineapple pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap and then in foil. Thaw the pie in the refrigerator overnight before serving.
Troubleshooting
* **Soggy bottom crust:** Blind bake the bottom crust or use a pre-baked crust. Also, make sure the filling is not too runny.
* **Crust is browning too quickly:** Cover the edges of the crust with aluminum foil.
* **Filling is too runny:** Make sure to use enough cornstarch. Also, let the pie cool completely before slicing.
* **Crust is tough:** Don’t overwork the dough. Also, make sure the ingredients are cold.
* **Filling is too sweet:** Reduce the amount of sugar in the filling. Also, use less ripe pineapple.
Pineapple Pie III Recipe Card
**Yields:** 8 servings
**Prep time:** 45 minutes
**Cook time:** 45-55 minutes
**Ingredients:**
**Crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, cold and cubed
* 1/2 cup vegetable shortening, cold
* 6-8 tablespoons ice water
* 1 tablespoon white vinegar (optional)
**Filling:**
* 4 cups fresh pineapple, peeled, cored, and diced
* 1 (20-ounce) can crushed pineapple, undrained
* 3/4 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon ground nutmeg
* 1 tablespoon lemon juice
* 2 tablespoons butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* 1 tablespoon milk or cream (for egg wash)
* Turbinado sugar (optional, for sprinkling)
**Instructions:**
1. **Make the crust:** Combine flour and salt. Cut in butter and shortening until coarse crumbs form. Add ice water until dough comes together. Divide into discs, wrap, and chill for 2+ hours.
2. **Prepare the filling:** Combine pineapple, sugar, and cook until softened. Add cornstarch slurry and cook until thickened. Remove from heat, stir in nutmeg, lemon juice, and butter.
3. **Assemble the pie:** Preheat oven to 400°F (200°C). Roll out bottom crust, place in pie plate, and crimp. Pour in filling. Roll out top crust, cut slits, and place over filling. Crimp edges. Brush with egg wash and sprinkle with turbinado sugar.
4. **Bake:** Bake for 45-55 minutes, or until golden brown and filling is bubbling. Cool completely before serving.
Enjoy your homemade Pineapple Pie III! This recipe is a guaranteed crowd-pleaser, bringing a taste of the tropics to your table. With its flaky crust, perfectly sweet-tart filling, and easy-to-follow instructions, it’s sure to become a new family favorite.
Now that you’ve mastered Pineapple Pie III, why not try some of our other delicious pie recipes? Check out our blog for more baking inspiration and tips. Happy baking!