Tuesday, February 11, 2020
This Fresh Pineapple Pie Recipe is a favorite old fashioned pie recipe from the 1960s made from scratch with fresh pineapple.
It was one of my dad's favorite pies and I had to learn to make it for him it was so delicious and we couldn't buy one anywhere.
After several times of trying for perfection, my dad said this was the best pineapple pie he ever had and that was a great compliment.
Somehow I managed to get the sweetness of this pie perfectly with fresh fruit instead of the canned they both used!
Although dad's all-time favorite pie was still red raspberry, this surely was a close second for us and a nice change.
It really brought a ray of sunshine in our home during the winter months in Upstate New York when we were in the house for many cold months of snow days!
If you're a pineapple lover out there, this is a must-try!
We all love this pie and I hope you will try some of our other favorite pies like Cannoli Pie and Strawberry Cream Pie.
I am so thankful that dad got to enjoy this pie many times while he was still alive and I will cherish those memories forever.
We love using pineapple in so many ways in chicken, in pineapple cakes, with salmon and it's great even grilled, so we are true pineapple lovers!
Scroll down to the recipe card to print this easy recipe off.
Fresh Pineapple
Using fresh fruit is really a must if you want the best pineapple pie you have ever eaten.
Living in Florida, it's a tropical treat for sure and I have occasionally been fortunate to grow my own pineapple plants.
We love apple, raspberry and pineapple are all our favorites and also we love pumpkin pie in fall!
We have actually used 4 cups of crushed unsweetened canned pineapple also in a pinch, but for the best experience, use fresh when you can get it.
Tips:
- Cook the filling until thickens
- Spray the pie plate with cooking spray so it doesn't stick
- Always use fresh pineapple for the best results
- For a change sprinkle the top with cinnamon and sugar before baking
- Store leftovers in the refrigerator and serve at room temperature
- In a pinch use frozen pie crust store-bought
- In a pinch use canned 4 cups of crushed pineapple if you can't find fresh
- use a lattice crust: in a square or rectangular pan, make a slab pie use a lattice crust on top instead of two pie crusts it's very pretty looking
Ingredients for Fresh Pineapple Pie
Scroll down to the printable recipe card for exact measurements
- fresh pineapple cleaned and pulsed in a food processor leaving chunks and pulp. It should look crushed when down.
- cornstarch more if the mixture doesn't thicken like pudding
- sugar or more to taste if the pineapple is tart
- Crust:
- flour
- salt
- shortening
- ice-cold water
- Garnish for top
- sugar
- butter melted
More Old Fashioned Dessert Recipes To Try
Marble Pie
Chocolate Skillet Cake
Strawberry Skillet Shortcake Pie
Homemade Pies Are The Best Always
In our home, mom, grandma taught me to cook and I am so grateful.
Everything was homemade, grandma even rendered her own fat to make her homemade crust.
I was always appreciative of the hard work that went into making everything from scratch and it tasted so different than using all the processed foods that make things easier today.
Give this homemade crust a try and if you even want to try rendering your own fat for the crust instead of using shortening in a can.
For all the pineapple pie lovers out there leave me a comment and let me know what you think of this one.
Fresh Pineapple Pie Recipe Pin for later
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American
Yield: 8
Author: Claudia Lamascolo
Fresh Pineapple Pie Recipe
This is a homemade pie crust and pie filling using a Fresh Pineapple filling baked into a delicious dessert pie.
Prep time: 20 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 35 M
Ingredients
- 1 large fresh pineapple cleaned, cut up, and added to a food processor on pulse to leave a little chunky ( crushed canned pineapple can be used with a mixture of chunk pineapple around 3 cups)
- 3 tablespoons cornstarch more if the mixture doesn't thicken like pudding
- 3/4 cup sugar or more to taste if the pineapple is tart
- Homemade Crust:
- 4 cups flour
- 1 teaspoon salt
- 1 1/4 cup shortening
- 9 tablespoons ice water
- Garnish for the top crust:
- a sprinkle of sugar
- 1 tablespoon butter melted to brush on top of the crust before baking
Instructions
- Filling:
- In a medium saucepan place, the chunky/crushed pineapple and sugar in the pan stirring until it comes to a boil.
- In a small cup add the cornstarch and a little water to make a thin flowing paste.
- Stir the cornstarch into the boiling pineapple and cook until it thickens.
- You may need more cornstarch if the pineapple is very large (the mixture should coat a spoon but still be a little loose).
- Remove from the stove and let this mixture cool while making the crust.
- Crust:
- Mix the shortening into the flour with a fork or pastry cutter then add the salt.
- Pour the water in and mix the dough just until it forms a ball.
- Roll out a round or square top and bottom piece for your pie plate.
- Assembly for Pineapple Pie:
- Preheat oven to 400 degrees.
- Line a deep dish pie plate (at least 2 inches deep) and oil spray the pan.
- Place the first crust down on the bottom.
- Pour in the pineapple filling.
- Top with a second crust.
- Press all edges to seal using a fork and make a pretty edging.
- Brush with melted butter evenly, and sprinkle with sugar.
- Sometimes I like to sprinkle the top with cinnamon and sugar as an alternative.
- Bake at 400 degrees preheated oven until golden brown around 40 minutes.
- Cool completely before slicing.
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https://www.whatscookinitalianstylecuisine.com/2015/04/fresh-pineapple-pie-recipe.html
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Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2020.
