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.
Pineapple Pie
Ingredients
- 2 eggs
- 1 ⅓ 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
Egg Wash
- 1 egg beaten
- 2 tablespoons water
- 1-2 tablespoons Turbinado sugar Or sugar in the raw for sprinkling
Instructions
- 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.
Egg Wash
- 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!
After that first bite, you’ll be hooked. And you’ll want to eat more. And more.
Comments & Reviews
This made your dad’s day! And this day was also my dad’s birthday, so we all enjoyed this pie vicariously – thank you!
This made your dad’s day 🙂
Did you use pineapple in its own juice, light or heavy syrup? Thanks!
Cynthia,
I used the crushed pineapple in its own juice. I don’t like to use the fruits in the syrups when I’m baking. Enjoy it!
Can i use fresh pineapple, not the one in a can?
Didi, I’ve only ever used the can, so I wouldn’t be able to tell you unfortunately. If you do try it, please let me know how it turns out. I’d be interested to know. 🙂
Will do! 🙂
When I was a child we could buy little individual pies and the one I loved most was pineapple. I think they were 5 cents each, that was about 75 years ago.
That’s a great story, Rosemary. I can’t remember the last time I bought something for 5 cents! Thanks for sharing.
Lynne, it’s really awesome! This will quickly become a favorite in our house!
Lynne, this looks amazing! Thank you, I will try this right away)
Lynne, nice idea! This pie look absolutely delicious! I need to try it!
There were several comments on how juicy this pie was, so we added one egg and one Tablespoon cornstarch. It was perfect. Also, we reduced the sugar to 3/4 cup. The pie was great!