My Grandmother Flory, whom I’ve learned so much about baking, is the Queen of Pies. I loved spending the weekends over at her house with my brother, specially since it meant that I’d be cooking next to her. Every time we had pancakes for breakfast (even Barbie and He-Man got their own mini pancakes), and later on we would go shopping and came back home to play and often, into the kitchen to learn how to bake something. Definitely her most-loved dessert are pies: cherry, apples or pineapple… we love them all.
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.