Description
Grandma’s fluffy easter pineapple pie blends tropical sweetness with homemade charm. Buttery crust and creamy filling invite you to savor each delightful slice of this classic dessert.
Ingredients
Scale
Main Ingredients:
- 5 cups (800 grams) diced fresh pineapple
- 3 large eggs
- 2 1/2 cups (300 grams) all-purpose flour
- 1 1/2 sticks (170 grams) cold butter, cubed
Sweeteners and Sugar:
- 1 cup (200 grams) sugar
- 1/3 cup (68 grams) granulated sugar
Additional Ingredients:
- 5 tablespoons (50 grams) corn starch
- 1 cup (250 ml) water
- 1 stick of cinnamon (approximately 2 1/2 inches)
- 1 small pinch of salt
- 1–2 tablespoons cold milk (only if needed for dough)
- 1 beaten egg yolk (for glazing)
Instructions
- Create a light, crumbly pastry foundation by mixing flour, sugar, and salt in a spacious mixing bowl. Incorporate cold butter using a fork until the mixture resembles coarse breadcrumbs.
- Gradually introduce eggs into the mixture, blending thoroughly after each addition. Transfer the dough onto a lightly dusted work surface and gently knead. If the dough feels dry, carefully add cold milk to achieve a smooth consistency.
- Divide the dough into two equal portions, flatten into disks, and wrap with plastic film. Refrigerate for 30 minutes to allow the gluten to relax and butter to solidify.
- Prepare the pineapple filling by combining diced pineapple, sugar, and cinnamon stick in a large pot over low heat. Dissolve cornstarch in water and pour into the pot, stirring continuously for 10-15 minutes until the mixture thickens and becomes translucent.
- Remove the cinnamon stick and let the filling cool completely. Once chilled, retrieve the dough disks from the refrigerator.
- Roll each disk into a 12-inch circular shape, approximately 1/8 inch thick. Carefully line a pie dish with one dough circle, reserving the second for the top crust.
- Spread the cooled pineapple filling evenly across the bottom crust. Cover with the second dough circle, trimming excess edges and creating a small steam vent.
- Seal the pie’s edges by pressing and crimping with fingertips. Brush the surface with beaten egg yolk for a lustrous golden appearance.
- Preheat the oven to 350°F (175°C). Bake for 50-60 minutes until the crust turns golden brown and the filling bubbles. Allow to cool slightly before serving.
Notes
- Enhance dough texture by using ice-cold butter and handling it minimally to maintain flakiness and prevent tough pastry.
- Substitute regular flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions, ensuring the same delicate crust structure.
- Control pineapple filling’s sweetness by adjusting sugar levels or using fresh pineapple for a more vibrant, natural flavor profile that balances the dessert’s richness.
- Create decorative pie tops by cutting intricate patterns or using lattice techniques to elevate the visual appeal and make the Easter dessert more festive and Instagram-worthy.
- Prep Time: 1 hour
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg