Pineapple Pie Recipe

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into cubes
• 1/4 to 1/2 cup ice water

For the Filling:

• 1 large pineapple, peeled, cored, and diced (about 4 cups)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• Egg wash (1 egg beaten with 1 tablespoon water), for brushing

For Serving:

• Vanilla ice cream or whipped cream (optional)

Instructions:

1. Prepare the Pie Crust:

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together.
4. Turn the dough out onto a lightly floured surface and knead it gently until it forms a cohesive ball. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

1. In a large mixing bowl, combine the diced pineapple, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Mix well to coat the pineapple evenly.
2. Let the pineapple mixture sit for about 10-15 minutes to allow the flavors to meld and the juices to release.

3. Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

4. Roll Out the Pie Crust:

1. Remove one disk of pie dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
2. On a lightly floured surface, roll out the pie dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough from the edges.

5. Assemble the Pie:

1. Spoon the pineapple filling into the prepared pie crust, spreading it out evenly.
2. Dot the top of the filling with small pieces of butter.

6. Roll Out and Place the Top Crust:

1. Roll out the second disk of pie dough into a circle about 12 inches in diameter.
2. Carefully place the rolled-out dough over the filling, trimming any excess dough from the edges.
3. Seal the edges of the pie by crimping them with a fork or pinching them together with your fingers.
4. Cut a few slits in the top crust to allow steam to escape during baking.

7. Bake the Pie:

1. Place the assembled pie on a baking sheet to catch any drips.
2. Brush the top crust with the egg wash for a golden finish.
3. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
4. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil halfway through baking.

8. Cool and Serve:

1. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
2. Serve slices of pineapple pie warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

9. Enjoy:

1. Enjoy this delicious pineapple pie as a delightful dessert for any occasion! The sweet and tangy pineapple filling nestled in a flaky, buttery crust is sure to be a crowd-pleaser.