Recipe and photography courtesy of Jana McMahon, Maui’s Private Chef
Pastry for 2 crust pie
1 medium to large pineapple
2 eggs, slightly beaten
1 cup cane sugar
2 tablespoons cornstarch
1 tablespoon grated lime zest
3 tablespoon passion fruit pulp
1/8 teaspoon salt
> Cut peeled and cored pineapple into bite-size chunks.
> Place eggs in a bowl and beat in sugar, cornstarch, lime zest, passion fruit puree and salt. Add pineapple chunks to wet mixture.
> Turn into pastry-lined 9” pie pan. Adjust top crust; flute edges and cut vents. I like to use the extra pastry dough and make a pineapple cut out on top of the crust. Brush top of pie with egg wash.
> Bake at 425F for approximately 45 minutes.
> Check this pie about halfway through to assure the edges aren’t too brown. If so, make a foil collar and cover the edges for the rest of the bake time.