Pineapple Pie Recipe
Ingredients
- 2 pie crusts
- 2 cans (20 oz each) crushed pineapple, drained
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 tbsp sugar for sprinkling
Instructions
- Preheat oven to 425°F and place one pie crust in a 9-inch pie pan.
- In a large bowl, combine drained pineapple with both sugars, flour, cornstarch, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs and add melted butter and vanilla extract.
- Add egg mixture to pineapple mixture and stir to combine.
- Pour filling into the pie crust.
- Place second pie crust over the filling and seal the edges.
- Cut slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg and sprinkle with sugar.
- Bake for 15 minutes, then reduce heat to 350°F.
- Continue baking for 30-35 minutes until golden brown and bubbly.
Special Notes
This pineapple pie recipe creates a sweet, tropical dessert that's perfect for summer or any time you want a taste of the tropics. The combination of crushed pineapple and spices creates a complex flavor profile that's both sweet and warm. The cornstarch helps thicken the filling and prevents it from being too runny. This pie is perfect for serving with whipped cream or vanilla ice cream. The recipe can be customized by adding different spices or using fresh pineapple instead of canned. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven.