Oh! It's so different and celebrates a deserving fresh, juicy fruit. I especially love this because it's not as sweet as many pies, nor as rich (unless you add the always-tempting swirl of whipped cream).
Pineapple Pie
Ingredients
pie dough for a double-crust pie, chilled
4 large eggs
1/2 c. sugar
1 lemon (zest and juice)
2 T. dark rum
1/4 t. salt
1/4 c. unbleached all-purpose flour
1/4 c. melted butter
2 c, chopped fresh pineapple
Optional: glaze (1 beaten egg mixed with ¼ c. half and half)
Optional: raw sugar, for garnish
Directions
Preheat the oven to 450°F.
In a large bowl, lightly beat the eggs, then whisk in the sugar, lemon zest and juice, rum, and salt. In a separate small bowl, whisk together the flour and butter until fully blended, then whisk them into the egg mixture. Stir in the pineapple.
Roll out one half of the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate, trim the overhang to ¾”, and fill with the pineapple mixture.
Roll out the remaining circle of dough to about 10 inches, lay over the pie, and trim and crimp the edges to your liking. Cut slits in the top crust, paint it with the glaze, and sprinkle the top with raw sugar.
Or create some pineapple designs! You could also make a lattice crust.
Bake the pie on a baking sheet for 20 minutes, rotating it once halfway through. Lower the temperature to 350°F, and bake it for another 30 to 40 minutes, until the crust is nicely browned and fully baked and the filling doesn’t jiggle under the crust when the baking sheet is moved. Allow the pie to cool completely before serving.
Baker’s Notes and Tips and Tricks
Start with a fresh, sweet, ripe pineapple. When you cut it into small pieces, save the juices to sip later, maybe stirring them into sparkling water.
Recipe Originated from
Adapted from "First Prize Pies," Allison Kave
