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FRESH PINEAPPLE PIE

Photography by Jana McMahon
Course: Dessert
Servings: 10 People
Author: Jana McMahon

Equipment

  • Bowl
  • 9” Pie Pan

Ingredients

Pastry ( 2 Crusts )

  • 1 Medium to Large Pineapple
  • 2 Eggs Slightly Beaten
  • 1 Cup Cane Sugar
  • 2 Tbsp. Cornstarch
  • 1 Tbsp. Grated Lime Zest
  • 3 Tbsp. Passion Fruit Pulp
  • ⅛ tsp. Salt

Instructions

  • 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.