Happy Pi Day! We’re celebrating with pineapple pie, an unusual pie ingredient, but delicious nonetheless!
The Crust:
- 2 2/3 cups of all purpose flour
- 2 sticks of very cold butter, cut up into small pieces
- 1 teaspoon salt
- 1/2 cup ice water
1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal.
2. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 – 9″ pie shells, two for the pie and one for the freezer.)
The Filling:
- 3 tablespoons cornstarch
- 1/2 cup granulated sugar
- 20 oz. can of crushed pineapple (do not drain)
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 egg white
- In a large saute pan, combine cornstarch, sugar, pineapple, lemon juice, and cinnamon. Cook over medium heat, stirring frequently, until thick and most of the liquid is absorbed. Remove from heat and let cool completely.
- Preheat oven to 350º. Roll out dough to fit a 9″ pie plate, ease pastry onto plate. Spoon in filling, and top with remaining dough. Brush with egg white, and cut 3 to 4 slits in crust to allow steam to escape. Bake for 50 to 55 minutes. Let pie cool completely before cutting.
