A tropical twist on apple pie that’s juicy on the inside and crispy on the outside.
If you’re looking to spice up the holiday season in a unique way, consider baking pineapple pie. It’s similar to apple pie, but has a more fibrous texture and tangier flavor. The crust is a pocket of golden brown goodness, brimming with juicy, cinnamon-infused pineapple filling. I’ve made quite a few pies in my day, but this one might just be my favorite.
The morning before a holiday dinner, this pie can be added to the cooking prep roster. While it’s especially delicious served warm with a side of vanilla ice cream, it can also be enjoyed cold out of the fridge. In my opinion, it’s even more delicious the next day because all the flavors have been mingling together. Pineapple pie is a winning dessert in my cookbook, and now it can be in yours, too.
Is Pineapple Pie Healthy?
As a sweet and carb-rich dessert, pineapple pie is a dessert that should be eaten in moderation. However, there are a few easy tweaks you can make to meet certain dietary needs. For a gluten-free recipe, simply use a pre-made gluten-free pie crust or make your own Keto Almond Flour Pie Crust. Keep in mind that for pineapple pie, you’ll want to have two crusts handy, so if you make your own crust, double the recipe.
Spice It Up
While the original recipe includes cinnamon and brown sugar, there are a few other spices I like to add to the filling that elevate the pineapple pie. You can consider incorporating half a teaspoon each of cardamom and allspice. Then, I add a quarter teaspoon of nutmeg for extra flavor. Outside of the filling, I also like to amplify the pie by dusting the top crust with cinnamon and adding a few pineapple slices on top, too.
How do I store leftovers?
Let the pineapple pie cool completely before covering and storing it in the fridge. It will last like this for up to 5 days, but you may also freeze it for up to 3 months. Simply let it thaw in the fridge overnight before heating it up in the oven and serving it. To reheat, bake the pie in the oven at 350°F until it’s warm throughout.
Serving Suggestions
Garnish your pineapple pie with some caramelized Air-Fryer Pineapple Rings or Strawberry Whipped Cream. A slice of pineapple pie tastes delicious when it’s topped with classic vanilla ice cream or this exciting recipe for Cookie Dough Banana Ice Cream. I also love a refreshing drink next to my pineapple pie, so I’d recommend a cold glass of Agua de Jamaica or a refreshing Coffee Milkshake.
For a fruity dessert buffet, serve pineapple pie next to Carrot Pineapple Cake, Tropical Paleo Lemon Bars, and Mini Fruit Tarts. Even a simple selection of freshly sliced pineapple and mango make a great complement to this fresh dessert.
Ingredients
- 20 ounce can crushed pineapple with juice
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 1 1/2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- Dash of salt
- 1 double pie crust
- 1 tablespoon unsalted butter cut into small pieces
- 1 large egg beaten
Instructions
- In a large bowl, combine crushed pineapple with juice, brown sugar, granulated sugar, cinnamon, cornstarch, lemon zest, lemon juice, and salt. Stir together and let sit for 15 minutes.
- On a lightly floured surface, roll out the bottom crust. Transfer to a 9-inch pie pan.
- Pour the filling into the pie crust and dot with butter.
- Roll out the top crust, place over the filling, and crimp the edges to seal. Brush with beaten egg.
- Bake at 425°F for 40-50 minutes or until the crust is golden brown. Allow to cool before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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