Tropical Pineapple Pie

Pineapple Pie - the perfect springtime dessert!
Pineapple Pie – the perfect springtime dessert!

Happy Pi Day!

In honor of one of our favorite math days, we will be celebrating as usual with a lovely slice of pie! One of our favorites is Pineapple Pie — I know, I know —  I had never eaten (or even heard of) pineapple pie either until about 17 years ago when my husband first baked one. He found the recipe in a fantastic cookbook I gave him for Christmas one year & it’s been a favorite of ours ever since.

The filling is so good, it is tempting to eat the whole thing with a spoon before it even makes it into the pie shell. The sweetness is wonderfully balanced with just a hint of tang from the pineapple. Perfect for spring or summertime, it’s also quite the treat during autumn or winter when you’re feeling the urge for a tropical getaway…even if it’s just of the culinary variety.

What are some of your favorite springtime pies? Do you prefer fruit pies this time of year or more of a custard or cream type?

Happy Baking & Happy Pi Day!

Tropical Pineapple Pie

The perfect Tropical Pineapple Pie for anytime of year!


    For the Pie Crust:
  • 2 1/3 c. unsifted, all-purpose flour
  • 3 tsp. sugar
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 c. firm, unsalted butter, cut into 1/2 inch cubes
  • 1/2 c. chilled vegetable shortening, cut into small pieces
  • 5-6 TBSP. ice water, or more as needed
    For the Pie Filling:
  • 1 (1 lb., 4oz.) can plus 1 (8 oz.) can crushed pineapple, packed in unsweetened pineapple juice
  • 1/2 c. sugar
  • 3 TBSP. cornstarch
  • 1/4 tsp. salt
  • 3 to 4 TBSP. unsalted butter, cut into pieces
  • 1 1/2 tsp. grated lemon zest
  • 3/4 tsp. grated navel or Valencia orange zest
  • 1 TBSP. fresh lemon juice


    For the Pie Crust:
  1. Using a food processor with the metal blade (not the dough blade)…add flour, sugar & salt into the bowl. Pulse a few times to mix dry ingredients together. Add half the butter & half the shortening in and pulse a few times. Add the other half of butter & shortening and pulse again a few times. You should have a few pieces the size of a pea and the rest should look crumbly.
  2. With the machine running, pour in 5 TBSP of water in a slow and steady stream. Turn the machine off as soon as you are done drizzling the water in. The dough is ready when you can pinch it and it holds together (food processor off, while testing it).
  3. With floured hands, divide the dough in half and turn the two halves of dough out onto two separate pieces of plastic wrap. Form each piece of dough into a 4-5 inch disk, covering tightly with the plastic wrap.
  4. Chill for a minimum of 30 minutes, though leaving it overnight in the refrigerator before using works very well, too.
    For the Pie:
  1. Preheat oven to 400 degrees Fahrenheit & position the oven rack to the lower third of the oven. Butter a 9-inch ovenproof glass pie plate.
  2. Make the pie crust. On a floured pastry board, roll 1 disk of pastry dough into a 13-inch circle. Fit the dough loosely into the pie plate. Trim the edge with scissors, leaving a 1/2 inch edge/overhang. Beat the egg white and water with a fork and brush the dough with the egg white/water mixture. Reserve the remaining egg white/water mixture for the top of the pie. Chill the shell while you prepare the filling.
  3. Drain the pineapple well in a strainer placed over a bowl, reserving 1 1/3 cups of the pineapple juice. In a medium sauce pan, whisk the sugar, cornstarch and salt together. Slowly whisk in the reserved pineapple juice until smooth. Over medium-low heat, bring the mixture to a slow boil, stirring constantly with a wooden spoon 'til smooth & thickened. Simmer for one additional minute.
  4. Remove from heat. Add the crushed pineapple, butter, lemon zest, orange zest & lemon juice. Lightly stir until the butter melts. Let cool completely before filling the pie shell.
  5. Pour the filling into the pie shell, smoothing the top to even things out.
  6. Roll the second half of the pastry into a 13-inch circle. Place the dough on top of the filling, leaving a 1-inch overhang. Tuck the top edge of the dough under the bottom dough layer, pressing the two layers/edges together to form a wall. Crimp the edge with your fingers. Using the tip of a paring knife, make tiny steam vents/slits on the top of the crust in a pretty pattern. Brush the top with remaining egg white/water mixture and sprinkle the top with 1 tsp. sugar.
  7. To prevent the edges from burning, make aluminum foil bands to go around the edge (or use pre-made pie edge bands you can buy at the store). Be careful not to crush/smash the edge of the crust.
  8. Place the pie on an aluminum cooke sheet/baking pan and place it in the oven.
  9. Bake for 35 minutes. Remove the foil band(s) from the edge of the pie and bake 5 to 10 more minutes until the crust is golden brown on the top and bottom. Cool on a baking rack & let stand 3-4 hours before serving.
  10. Cover loosely with waxed paper and then aluminum foil for up to 4 days in the refrigerator. This pie may also be frozen.


The dough will keep for up to 3 days in the refrigerator or 6 months in the freezer. To defrost, remove from the freezer and refrigerate for approximately 12 hours before using.

Recipe adapted from our well-worn 1998 copy of Carole Walter's "Great Pies & Tarts."

Originally posted in March 2016.


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