Pineapple Pie Recipe
The only place I ever remember eating Pineapple Pie was at Nanny’s house. Fresh and delicious with that little tropical taste, this pie is absolutely delicious and brings back so many memories of my days with Nanny.
Today would have been my Nanny’s 92nd birthday. There is not a day goes by that I still do not think of her and my heart aches to have her with me. I don’t know if she knew how much of an influence she was on me, but I completely admired her, good and not so good (because nobody’s perfect!) and if anyone were to tell me that I reminded them completely of Mae Whitton, I’d be very proud.
If only she could be here with me and enjoy sitting on my back deck with all the goodies we would bake together. I miss her terribly. However, Grumpy and I are making new memories, we have a little bit of family close by to our home, and enjoy having them over and going to see them and of course, we all have Nanny in common.
Nanny was famous for her cookies, that is certain. However, she also was an excellent pie maker! My favorite pie that she would make was the Baked Pineapple Pie. This recipe is so simple and so basic that you can have it put together in very little time. I love the flavor of pineapple and something about it – whether it is a fresh pineapple or canned pineapple, has that “tropical” feel. That makes this the perfect summertime pie!
I didn’t make my own pie crust for this pie. Making pie crust is one of my least favorite things to do when it comes to baking. I think the reason is it can be so touchy! Not enough water or too much water, handle it too much and it can be tough. So I stick with pre-packaged pie dough. This particular dough was from Trader Joes, and it was good. I also like the Pillsbury rolled pie dough. Both are just as good as homemade in my opinion and are a whole lot easier to put together!
The pineapple pie filling is basically canned pineapple. Usually you use crushed pineapple, but I did not have crushed, I only had pieces. I fixed that problem by whizzing the pineapple pieces, juice and all, in the food processor!
I decided to get a little patriotic with this pie and cut stars out of the dough!
I use aluminum foil to keep the edges of my pie crusts from getting too dark. Nanny used to use pie guards, something I don’t have. My mom taught me to use the tin foil!
I also put coconut in the bottom of this pie. Nanny may have done the same thing but I don’t remember Nanny doing that in particular. What I do remember, is walking into her house and seeing the pie container on her counter. We always peeked to see what goodies she had. If there wasn’t a pie on the counter, you could bet there were cookies somewhere!
The first piece of pie that comes out of the pan, well, it is never really the prettiest piece of pie, but it sure is tasty!
I wish I could celebrate with my Nanny for a happy 92nd birthday, in my heart she will always be, for ever and for always.
To my Nanny: Loved you yesterday, love you still. Always have, always will. Pineapple Pie Save Print Prep time Cook time Total time Author: Grumpy's Honeybunch Serves: 8 Ingredients 2 crust pie crust 1 can crushed pineapple ½ cup flaked coconut 1 cup sugar ¼ cup flour 1 tablespoon lemon juice 1 tablespoon butter Instructions Line a 9 inch pie plate with bottom pastry. Sprinkle coconut over bottom of pastry shell. In a large heavy bottom saucepan, stir together crushed pineapple, sugar, flour, lemon juice, and butter. Cook until mixture begins to thicken. Cool to room temperature. Pour into bottom pastry. Pre heat oven to 400. Roll out top pastry and cut slits (or stars) into the pie crust. Lie over top of bottom pastry and trim and flute edges. Cover crust of dough with aluminum foil or pie guard. Bake for 30 minutes. Remove foil/guard and continue to bake another 10 minutes, until crust is browned. Cool completely. Wordpress Recipe Plugin by EasyRecipe 3.5.3208