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Easy Pineapple Pie Recipe

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4.1 from 33 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Easy Pineapple Pie Recipe features a buttery shortcrust pastry filled with a sweet and tangy pineapple filling. The filling combines pureed and finely chopped pineapple with sugar, lemon juice, and pineapple essence, thickened to a jam-like consistency with cornflour. The pie is topped with a glaze made from corn syrup and hot water, baked to a golden perfection, making it a perfect dessert to enjoy warm or chilled.

Ingredients

Pastry:

  • 1 batch Basic Shortcrust Pastry
  • Milk, for brushing on top
  • 1 tsp Granulated Sugar, for sprinkling

For Filling:

  • 2 cups pureed Pineapple
  • 1 cup Pineapple, chopped finely
  • ¾ cup Sugar (or more, to taste)
  • ½ tsp Pineapple essence
  • 1 tsp Lemon juice
  • 2 tbsp Cornflour (Cornstarch)
  • 2 tbsp Water

For Glaze:

  • 1 tbsp Hot Water
  • 1 tbsp Corn syrup (or liquid Glucose or Honey)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 200°C (392°F). Generously butter a pie dish and set aside to prevent sticking.
  2. Cook the Pineapple Filling: In a pan, combine pineapple puree, finely chopped pineapple, and sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture begins to thicken.
  3. Thicken the Filling: Mix cornflour with water to create a slurry. Add this to the pineapple mixture, then stir in pineapple essence and lemon juice. Continue cooking while stirring until the filling reaches a thick, jam-like consistency. Remove from heat and allow to cool.
  4. Prepare the Pastry Base: Divide the shortcrust pastry into two equal portions. Roll out one portion between two sheets of plastic wrap to a size slightly larger than your pie plate. Carefully place this rolled pastry into the prepared pie dish, pressing evenly into the base and sides. Remove the top plastic wrap.
  5. Add the Filling: Spoon the cooled pineapple filling evenly into the pastry base.
  6. Cover with Top Pastry: Roll out the second portion of pastry similarly to the first. Place it over the filled pie, sealing the edges together. Trim excess pastry if necessary.
  7. Decorate and Vent: Make slashes on the top crust to allow steam to escape. Use any leftover pastry to make decorative shapes if desired. Brush the top with milk and sprinkle evenly with granulated sugar.
  8. Bake the Pie: Place the pie in the preheated oven and bake at 200°C (392°F) for 30 minutes. Then reduce the temperature to 180°C (356°F) and continue baking for an additional 15 to 20 minutes until golden brown.
  9. Prepare the Glaze: While the pie is baking or after removal from oven, mix hot water with corn syrup (or honey/liquid glucose) until well blended.
  10. Glaze the Pie: Brush the warm pie with the prepared glaze to impart shine and a slight sweetness. Allow the pie to cool completely.
  11. Serve: Once cooled, slice the pie and serve at room temperature or chilled as preferred.

Notes

  • Use ripe pineapples for a naturally sweet filling—adjust sugar according to taste and pineapple sweetness.
  • Ensure the filling is cool before placing it in the pastry to prevent soggy crust.
  • Rolling the pastry between plastic sheets helps prevent sticking and makes transferring easier.
  • Slashes on the top crust allow steam to escape, avoiding soggy top layers.
  • The glaze adds a beautiful glossy finish and extends shelf life slightly.
  • Pie can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-pineapple-pie-recipe/