FRESH PINEAPPLE PIE
Photography by Jana McMahon
9” Pie Pan
Pastry ( 2 Crusts )
Medium to Large
Grated Lime Zest
Passion Fruit Pulp
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.
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