A few days ago, I got this beautiful pineapple, and there was nothing more perfect to do with that pineapple than pie. So, I called her up and read to her the recipe we’ve talked endless times about. She walked me through the recipe once again, adding some tips that I share along the recipe’s instructions. When I asked her where she got this recipe from, she mentioned that she based hers on a recipe she believes read in a magazine about 50 years ago when they lived in DC. She also said that the recipe has been tweaked so much, it barely resembles the original. For example, she found that it’s better to use fresh pineapple rather than fresh, and that the filling shouldn’t be cooked ahead of time or the pie shell blind baked. She did, however, give me a chance to prepare my favorite Pie Dough from Martha Stewart since it’s the recipe I’ve mastered and she loves it, so I added a bit of poppy seeds to the dough after seeing this post from A Beautiful Mess.
The pineapple I had purchased was average sized, so I used the entire pineapple to prepare this pie. I would’ve loved more pineapple, so the amount stated in the ingredients has an additional ½ cup of the amount I used on the recipe. If you can’t find fresh pineapples, you can use canned, as long as they don’t have any sugar added to it.
Grandma Flory’s Pineapple Pie
A Foodies Kitchen Original Recipe
Pie Crust Ingredients:
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon poppy seeds
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
¼ to ½ cup ice water
Pie Filling Ingredients:
1 pineapple, enough for 4 to 4 ½ cups of cubed pineapple
¼ cup of sugar
1 tablespoon of cornstarch
¼ teaspoon of salt
Juice of 1 lemon
½ teaspoon of nutmeg
1 tablespoon of cream
Sugar for sprinkling on top
- For the pie dough, in the bowl of a food processor, combine flour, salt, sugar and poppy seeds. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
- While the dough is chilling, prepare the pineapple filling. Cut the pineapple in ½ inch cubes
- Sprinkle pineapple with sugar, nutmeg, cornstarch and salt. Mix until combined. Add the lemon juice.
- Beat the egg with the tablespoon of cream, saving a ¼ of the mix to brush the pie crust. Add the remaining egg mix to the pineapple.
- Preheat your oven at 350ºF.
- Take one of the disks, and roll out to make the bottom of the pie. After placing the dough on the pie dish, chill it for 10 minutes to relax the dough. This will prevent that the dough shrinks when you bake.
- While the pie is chilling, roll out the second disk and cut strips to make your lattice pie crust. We loved this post by Ali Ebright from Gimme Some Oven for visual directions.
- Place the filling in the chilled pie crust and start placing the strips vertically and work your way to the horizontal strips like Ali suggests.
- After the lattice is done, use the saved egg wash to brush the pie crust and sprinkle some sugar on top.
- Bake for 1 hour, but at the 35 minute mark cover the edges of the pie with aluminum foil paper or a Norpro Silicone Pie Crust Shield like I did., that way your pie’s edges won’t burn.
- After taking out the pie from the oven, make sure you let it sit at room temperature at least 1 hour before serving, or when you cut it to serve, the juices will make the pie fall apart.
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