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Fresh Pineapple Pie

recipe at a glance
Rating: 5/5 5 stars
10 reviews
4 comments

ready in: 1-2 hrs
serves/makes:   8
  

recipe id: 1350
Fresh Pineapple Pie Recipe
photo by: tgriski
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ingredients

1 pastry for double-crust pie
1 medium pineapple
2 eggs, slightly beaten
1 1/2 cup sugar
2 tablespoons flour
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon salt

directions

Cut peeled and cored pineapple in bite-size chunks. You should have about 3 cups fruit. Place eggs in bowl and beat in sugar, flour, lemon peel and juice and salt.

Turn into pastry-lined 9" pie pan. Adjust top crust (or use lattice top); flute edges and cut vents.

Bake in hot oven (425 degrees F.) for 45 minutes, or until crust is lightly browned.

shared by

margjohnson

nutrition

401 calories, 14 grams fat, 67 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
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number of unrated comments on this recipe4



Guest at CDKitchen.com



REVIEW: recipe rating
Love this pie! So easy and so yummy! I have made it a few times. Only once it came out runny but the pineapple was VERY juicy so this last time I made it, I added an extra tablespoon of flour and a tsp of cornstarch because Ihad a very juicy pineapple again. came out perfect!



Guest at CDKitchen.com



REVIEW: recipe rating
I used canned pineapple that I drained really well. Still was a little runnier than if I'd used fresh but I couldn't get fresh pineapple.



Registered Member at CDKitchen.com



Member since: February 28, 2013
REVIEW: recipe rating
I made the Fresh Pineapple Pie for the third time. Finally it turns out ok. After I cooked the filling about ten minute, then added the pineapple and then baked. The pie had a great taste, kind of tart and sweet. The only thing wrong is it didn’t completely set up. Jan



Guest at CDKitchen.com



REVIEW: recipe rating
I am hosting our book club next month and my book selection is Steinbeck's Cannery Row. I always serve food mentioned in the book and apparently pineapple pie and "blue cheese" (probably Gorgonzola) was popular in California in the Thirties, as our beloved character Doc ordered it at every diner he passed on his collecting trips. I tried one of the modern stock recipes calling for canned pineapple, I even bought pineapple chunks instead of crushed, and while the result was edible, the heavy cornstarch and lack of fresh fruit textures left me feeling that this could not possibly be the treat Doc was so fond of (after his lab burned the half a pineapple pie and
Gorgonzola he had stashed in his safe were in perfect condition!). Well, you know how working with fresh fruit can be and pineapple is a little watery. But I tried this. We cut a fresh pineapple every week anyway, so that wasn't a big deal. Oh my gosh. This is the real thing. The egg and flour binding came out light, the fruit was juicy, the touch of salt was genius. I would add these clarifications:
1. After beating all the other ingredients together, just stir in the pineapple; 2. Use a lattice top. It's pretty, and you can monitor the condition of the filling better as the cooking nears the end; 3. For naive cooks who've never dealt with lemon zest, this is important. Grate off just the shiny outermost layer of the peel or it'll be very bitter; 4. Put foil around the rim of the crust, and bake till the center is set and the rest is bubbling. This may take at least an hour.



Guest at CDKitchen.com
Mar 5, 2013

Baker
COMMENT:
Forgot to say I cut the sugar to just 1 cup; it seemed plenty sweet enough but these pineapples do vary, so you may want to taste the raw fruit first and decide. Also important is to use a glass pie pan. The crust browns much better on the bottom. Enjoy!



Guest at CDKitchen.com



REVIEW: recipe rating
The pie was one of the best, as well as most unique we've had - it's like a key lime pie with juicy pineapple chunks, with the right balance of acidity and sweetness. I added a little more lemon juice and peel, half brown and white sugar, baked the pie at 425 for about an hour, first 30 min on the bottom rack to get a brown crispy bottom crust and the last 30 on the middle rack with the pie edges wrapped in foil. After an hour the liquid seemed runny still so so I baked it at 300 for another 30 min. The result was fabulous - it was great freshly baked and the juice thickened to be more like a soft custard the next day straight out of the refrigerator. Thanks for this wonderful recipe!



Registered Member at CDKitchen.com



Member since: December 25, 2012
REVIEW: recipe rating
Made this as a Christmas dessert for my uncle, who loves to reminisce about the delicious pineapple pies he used to get in Hawaii. It was a big hit. So easy to make, and the flavor of the fresh pineapple was light and crisp. Absolutely scrumptious! Thank you for this recipe.



Guest at CDKitchen.com
Nov 16, 2012

BOBBIE
COMMENT:
HAVE THE ORIGINAl GOURMET MAGAZINE RECIPE FROM THE HOTEL DE LA BORDA
FROM ABOUT 1969.HOWEVER LOST THE ACTUAL BAKING TIME AND TEMPERATURE.
IT IS A GREAT RECIPE



Registered Member at CDKitchen.com



Member since: September 27, 2012
REVIEW: recipe rating
As the picture you have here shows a burnt crust - 425 degrees for an entire 45 mins from the get- go is too high. After 20 mins I adjusted the temp. to 350 and covered the crust edges w/foil for the duration. Although the crust was golden brown by that point the center of the pie wasn't fully cooked. I used half brown sugar and half white. Although I was hoping for a stronger pineapple flavor, this pie is super easy to put together, isn't overly sweet and has a nice subtle flavor. For me, the yellow color of the pie itself is a bit pale and blah looking to showcase on it's own. A dollop of vanilla ice cream would present a nice compliment as a casual weekday dessert, where I think a meringue on top would do best to dress this pie up for company.



Guest at CDKitchen.com



REVIEW: recipe rating
Fabulous pie!! I'm gluten free so put it in a gf pie crust, used gf flour in recipe and topped it with a walnut laced strussel topping. It was delicious and not a crumb left over. Thanks!!