Fresh Pineapple Pie

Fresh Pineapple Pie, warm from the oven!

The other day, we were coming back through town and noticed a roadside stand with beautiful fruits and veggies.  On the truck were some Pineapple that was grown in Mexico.  The fruit was gorgeous and golden and smelled heavy with the perfume of pineapple. 

We never eat a whole one ourselves, so I thought I'd try a pie that my Mother used to make from canned Pineapple.  It turned out perfect really... well, except for the weaving of the lattice crust.  The filling was fairly hot when I poured it into the pie tin.  Next time, I would wait for the filling to cool thoroughly before putting it in the pie crust.  The lattice strips will melt, otherwise and break as you try to lift and weave. 

I used the pie crust recipe I posted here with the Vodka - only I doubled it for the two crust pie.  It was melt-in-your-mouth tender, flakey and had the BEST flavor.  This is how pie crust should be made.  In my hot weather area, it's important that I pre-chill butter, shortening, water, vodka and even the flour and salt in the mixing bowl about 30 minutes until I start putting it together.  I then chill the dough again after I've mixed the dough and prior to rolling it out.  Really helps control your pie making process.

ENJOY!

Gorgeous crust, but make sure to weave your lattice AFTER the filling has cooled!

Ingredients & Directions:
1 Whole, ripe pineapple
1/2 cup brown sugar
1/2 cup white sugar
1 tsp salt
1/2 cup water
2.5 TBS corn starch
1 TBS Lemon juice
4 TBS cold butter, cut into 1/4 inch slices
1/4 cup cold milk
2-3 TBS sugar

1.  Peel the pineapple.  I slice the outer layer off, then cut off each end.  Use a smaller knife to cut out the biggest "eyes" of the fruit.  Next, slice the pineapple in circles, about 3/4 inch thick.  Using a small paring knife, cut out the inner core from each slice.  Then, cut the pineapple rings into no bigger than 1/2 inch segments.

2.  Use half the pineapple chunks and put them in the food processor.  Pulse several times until the fruit is pureed.  Let puree and chunks drain in a strainer placed over a bowl for about 10 minutes.

3.  In a large, deep skillet or pot, add puree and chunks of pineapple, sugars, and salt.  Stir to combine over medium heat until mixture begins to steam and bubble.  Dissolve corn starch in the water, and pour into mixture.  Let mixture come to a simmer and slowly stir it over medium heat for about 5 minutes until thick.  Stir in lemon juice.  Remove from heat and add butter slices.  Stir to melt in the butter and set pan aside to cool thoroughly.  (barely lukewarm is OK)

4.  As the mixture is cooling, preheat oven to 425 degrees.

5.  Prepare the dough using a double recipe of pie crust found HERE.  Roll out 1/2 of the dough to a circle, large enough to overlap your pie tin by about 1/2 inch. 

5.  Add the pineapple filling and start adding the top lattice crust.  Once the top crust is on, crimp or pinch the edges of the crust.  Brush top with milk and sprinkle with a generous dose of sugar. 

6.  Bake the pie in a preheated oven for about 35 minutes.  Turn pie halfway through the baking time.  The filling should be very hot and the crust should be a beautiful, golden brown.

Serve warm with ice cream!