Go Back
–+ servings
Pineapple Pie Recipe

Pineapple Pie

iamwinfred
This double crust pineapple pie is sweet, a little tangy, and packed with juicy pineapple in every single bite. The filling comes together on the stovetop in about fifteen minutes, and the flaky French Apple Pie style crust wraps around it like a golden blanket. A refreshing change from the usual apple or cherry pie, this old-fashioned dessert is sure to earn a permanent spot in your rotation.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch pie dish Ceramic pie dish recommended for even heating
  • Pastry cutter Adjustable pastry cutter with thick blades recommended
  • Rolling Pin
  • Medium saucepan
  • Mixing bowls
  • Pastry brush Silicone pastry brush recommended for even egg wash application
  • Whisk
  • Wire cooling rack Allows air circulation to prevent soggy bottom crust
  • Plastic wrap For wrapping dough disks during refrigeration
  • Baking sheet To catch any drips during baking
  • Fork For crimping the crust edges

Ingredients
  

  • 2 1/2 cups all-purpose flour about 300g
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar for the crust
  • 1 cup cold unsalted butter 225g, cubed
  • 6-8 tablespoons ice water about 90-120ml

For the Filling

  • 2 cans (20 oz each) crushed pineapple in juice about 1135g total, undrained
  • 3/4 cup granulated sugar 150g
  • 1/3 cup cornstarch about 42g
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice about 30ml
  • 1 teaspoon lemon zest from about 1 lemon
  • 2 tablespoons unsalted butter 28g, cubed

For the Topping

  • 1 large egg beaten, for egg wash
  • 1 tablespoon coarse sugar optional, for sprinkling on top

Instructions
 

  • Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces.
  • Add ice water 1 tablespoon at a time, mixing with a fork until dough just begins to clump. Divide into two disks, wrap, and refrigerate for at least 1 hour.
  • Combine crushed pineapple, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened and glossy, about 6-8 minutes.
  • Remove from heat and stir in lemon juice, lemon zest, and butter until melted. Let filling cool at room temperature for 20 minutes.
  • Preheat oven to 400°F. Roll one dough disk into a 12-inch circle and fit it into the pie dish. Chill the lined dish while rolling the top crust.
  • Pour the cooled filling into the bottom crust. Roll the second disk for a full top crust with slits or lattice strips and place over the filling.
  • Trim overhang to 1 inch, fold edges under, and crimp decoratively. Brush top crust with beaten egg and sprinkle with coarse sugar if using.
  • Bake at 400°F for 20 minutes on a baking sheet. Reduce temperature to 350°F and bake 25-30 minutes more until deep golden brown.
  • Transfer the pie to a wire rack and cool completely at room temperature for at least 2 hours before slicing to allow the filling to set.

Notes

  • Keep your butter and water ice cold for a flaky crust; warm butter makes tough pastry.
  • Do not skip cutting vents in a full top crust or using a lattice—steam needs to escape to prevent a soggy top.
  • Always let the pineapple filling cool before adding it to the crust so it doesn't melt the butter in the dough.
  • Resist the urge to slice the pie warm—the full cooling time is essential for the filling to set properly.
  • If your pineapple is very sweet, reduce the added sugar by 1-2 tablespoons to keep the filling balanced.
  • Store leftover pie loosely covered in the refrigerator for up to 4 days.
  • You can freeze this pie unbaked for up to 2 months; bake from frozen, adding about 20 minutes to the bake time.
  • For a different texture, substitute a graham cracker crust or top with a crumb streusel instead of the second crust.
  • Add 1/2 cup sweetened shredded coconut or 1/4 teaspoon cinnamon and nutmeg for easy flavor variations.
  • This pie travels well and holds its shape once sliced, making it perfect for potlucks and holiday tables.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Keyword classic dessert, double crust pie, fruit pie recipe, pineapple pie
Tried this recipe?Let us know how it was!