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!
Andi October 20, 2013 REVIEW:
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.
Member since: Feb 28, 2013
mima11 May 20, 2013 REVIEW:
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 didnât completely set up. Jan
Baker March 5, 2013 REVIEW:
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.
Baker March 5, 2013 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!
Chin February 24, 2013 REVIEW:
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!
Member since: Dec 25, 2012
kitchenette December 25, 2012 REVIEW:
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.
BOBBIE November 16, 2012 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
Member since: Sep 27, 2012
tstebud September 27, 2012 REVIEW:
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.
Betsy B May 16, 2012 REVIEW:
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!!
Kimber September 13, 2010 REVIEW:
My sister in law from Thailand asked me to make her a fresh pineapple pie. I'd never heard of it, so I used this recipe because it seemed very simple and the reviews were good. I can honestly tell you that this pie is a definite winner and it will be featured at many get-togethers and family gatherings for years to come..what an awesome taste!!!
gigitte May 25, 2009 COMMENT: I've just popped this in the oven. Did anyone notice that the recipe never tells you when to add the pineapple? Is the egg mixture poured over the pineapples or are the pineapples mixed into the egg mixture. :)
Robin November 16, 2008 COMMENT: This Pineapple pie was great! Everyone loved It.We are making it for Thanksgiving As well.
Member since: Mar 24, 2008
tgriski March 24, 2008 REVIEW:
It was great to have a recipe for FRESH pineapple. The pie is delicious even a day later and very pretty with a lattice top. I exchanged 1 cup of brown sugar for a cup of the white and I used part of the ingredients to glaze the lattice top. I used a separate bowl for mixing the eggs and other ingredients. I added these all to the pineapple and mixed well. Cooking time was just right. This pie was a hit at Easter dinner.