Pineapple Pie

Do you remember those hand pies you had as a kid that came in a waxy, crinkly package, and was covered with a crunchy white glaze?   Those were great, weren't they?   This pie is a throw-back to those pies, and particularly the pineapple flavored one!  My dad loves pineapple pie so I was really thrilled to find a recipe that tastes so delicious, is so simple to make, and isn't filled with ridiculous amounts of butter and sugar.   This pie added the perfect brightness to a cold winter day but would also be a perfect summer pie, as it's not too rich and heavy.  It's just a wonderful pie!  And I can't wait for my dad to try it.  :)

In addition to including the recipe for the yummy pineapple filling, I'm also including my recipe for pie dough.  It's a delicious all butter recipe that has yet to fail me.  I've tried other recipes and either the taste was off or the texture was not ideal - but this recipe, it should definitely go in your recipe box!

Pineapple Pie

1 can (20 oz) crushed pineapple, undrained

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon fresh lemon juice

Pastry for 9-inch double crust pie, unbaked (see recipe below)

1 egg yolk

1 teaspoon water

Directions:

Preheat oven to 400 degrees.

Combine crushed pineapple, sugar, cornstarch, and salt in a medium saucepan.  Cook on medium to medium-high, stirring, until thick and clear.  The filling will be thick but will still contain a small amount of liquid.  Add butter and lemon juice.  Cool slightly.

Pour filling into unbaked pie shell.  Cover with remaining top crust.  Pinch edges.  Cut slits in top crust if using a full top crust, or alternatively decorate with a lattice crust.

Lightly beat egg yolk with 1 teaspoon of water and brush on crust for a shiny golden brown color.

Bake at 400 degrees for about 30 minutes or until lightly golden brown.

Basic Pie Dough

Yield:  One (1) 9-inch pie crust

* Double recipe for a double crust.

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

8 tablespoons (1 stick), unsalted butter, very cold and cut into small pieces

3 tablespoons very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.

*Note, since this is an all-butter crust, the edges will look more rustic unless you place your pie into the freezer for about 20 minutes before baking. As the butter heats in the oven it will tend to melt and blend into your crust at a faster pace unless you do the freezing step.

Source:  Pineapple Pie - Dole,  Pie Dough - Williams-Sonoma