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Home » Pies, Crisps, and Tarts

Fresh Pineapple Pie From Scratch

Last updated on August 24, 2022Originally published May 31, 20188 CommentsSabine

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You need just 10 ingredients and 15 minutes of active preparation time to make this recipe. No store-bought pie crust. Ultra flaky and buttery pie crust filled with sweet, fresh, and juicy pineapple. This will be your new favorite pie.

Fresh Pineapple Pie from scratch

Cut pineapple in ½ inch chunks. Then add brown sugar, salt, lemon juice, and cornstarch. The lemon juice brings out the flavor of the pineapple.

The fastest method to make pie crust is in a food processor. This literally takes less than a minute. If you don't have a food processor then make it with a pastry cutter or alternative with two forks instead. Both methods are described in the recipe below.

Add 4-6 tablespoon of water to your pie crust. This is depending if it is summer or winter because of humidity and room temperature. When it is warmer I need to add 6 tablespoon of water, in winter 4 tablespoon of water are fine.

You know that the texture is right when it starts to clump and hold together when you press together in your hand. (Watch the video to see how it should look like.)

The decoration of the pie crust is up to your preference. You can make a lattice, braid it, cut thinner or thicker stripes, or cover it completely and cut just a few slits in it that the steam can escape throughout baking.

Fresh Pineapple Pie from scratch

Fresh Pineapple Pie from scratch

You may also like Rhubarb Pie, Apple Walnut Pie, Strawberry Rhubarb Pie.

Fresh Pineapple Pie from scratch

How to make Pineapple Pie

5 from 7 votes
Author Sabine Venier
Calories: 354kcal
Servings: 12 servings
Prep 15 minutes
Cook 45 minutes
Chill 4 hours
Total 5 hours
Print Pin Rate
You need just 10 ingredients and 15 minutes of active preparation time to make this recipe. No store-bought pie crust. Ultra flaky and buttery pie crust filled with sweet, fresh, and juicy pineapple. This will be your new favorite pie.

Ingredients
  

Double Pie Crust

  • 1 cup cold butter (226g)
  • 2 ½ cups all-purpose flour (300g)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 4-6 tablespoon cold water

Pineapple Pie Filling

  • 5 cups fresh pineapple, chopped into ½ inch pieces (23oz / 650g)
  • 1 cup brown sugar (200g)
  • â…› teaspoon salt
  • 1 tablespoon lemon juice
  • ¼ cup cornstarch (32g)
  • 1 tablespoon butter
  • 1 egg for brushing on top

Instructions

  • Make the double pie crust with a food processor: Place cold butter, flour, salt, and sugar in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump and holds together when you press the crumbs together in your hand.
  • If you don't have a food processor, then make the double pie crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
  • Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days. 
  • Preheat oven to 375°F (190°C).
  • On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Set aside
  • In a large bowl stir together pineapple, sugar, salt, lemon juice and stir to combine. Add cornstarch and stir until combined. Fill into the pie crust. Then cut butter into small pieces and put on top of the filling.
  • Roll out second dough disc and cut into 1-2 inch strips. Arrange strips in a grid on top of your filling and lay over and under one another carefully. Seal and flute the edges. Brush with egg. Bake for 45-50 minutes. Cover the first 20 minutes with parchment paper to prevent it from browning too much. Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in an airtight container in the refrigerator up to 3 days.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 354kcalCarbohydrates: 49gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 43mgSodium: 271mgPotassium: 131mgFiber: 1gSugar: 24gVitamin A: 540IUVitamin C: 33.3mgCalcium: 33mgIron: 1.5mg
Course Dessert
Cuisine American
Keyword how to make pineapple pie, pineapple pie from scratch, pineapple pie recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Spanish Flan Recipe
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Doria

    September 26, 2020 at 9:59 am

    5 stars
    Delicious pie! I added cinnamon and omitted the butter in the filling. It did take more than 1 hour to bake at 375F.

    Reply
  2. Sevil

    June 20, 2020 at 2:56 pm

    5 stars
    I am not a big fan of pies per se. But this one came out surprisingly very good! Thank you.

    Reply
  3. Catherine

    April 07, 2019 at 10:59 pm

    5 stars
    Was looking for a different way to use up a pineapple. I’m so happy I found this recipe. Made it and everyone was super skeptical but then ended up loving it!

    Reply
    • Sabine

      April 08, 2019 at 4:41 am

      I know, Pineapple Pie is not very usual but so delicious. I'm happy that you like the recipe as much as I do!

      Reply
  4. Robert Dorley

    November 21, 2018 at 10:46 am

    With out a doubt the best recipi onpie.!!!!!

    Reply
    • Sabine

      November 21, 2018 at 11:43 am

      Thank you so much, Robert! I'm happy that you like it!

      Reply
  5. Bethany

    June 03, 2018 at 5:40 am

    5 stars
    Looks outrageous!! I'm always amazed by your photography, Pinning!

    Reply
    • Sabine

      June 03, 2018 at 9:32 am

      Thank you so much, Bethany!

      Reply

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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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