Tropical Pineapple Pie Recipe
User Reviews
5
Tropical Pineapple Pie Recipe
Description
This pie recipe uses a filling composed of crushed pineapple with juice, combined with granulated sugar and quick-cooking tapioca, which serves as a thickening agent. The addition of fresh lemon zest and juice balances the sweetness with bright citrus notes. A small dash of salt enhances the overall flavor. The filling is allowed to rest to let tapioca begin absorbing liquid before placing it in the pie crust.
The pie has a double crust: a bottom crust rolled and fitted into a 9-inch pie pan and a top crust either solid or cut into strips for a lattice pattern. Dotting with small butter pieces adds richness and a slight glaze. The crust is brushed with beaten egg and sprinkled with sugar for color and texture. Baking at a high temperature until golden brown sets the filling and crisps the crust, resulting in a pie with a juicy interior and flaky exterior.
Serve the pie cooled and sliced as a dessert or sweet snack. It holds well refrigerated, and leftovers can be stored covered for several days. The recipe suggests substituting fresh processed pineapple for canned if preferred and provides a historical note on a variation enjoyed by Johnny Cash, which had a different filling proportion and no top crust.
Ingredients
- 1 pie crust double
- 1 (20-ounce) can pineapple with juice, crushed
- ¾ cup granulated sugar + extra for sprinkling on top, if desired
- 3 Tablespoons tapioca quick-cooking
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice fresh
- salt dash
- 1 Tablespoon butter cut into small pieces, salted
- 1 egg beaten, large
Instructions
- Combine pineapple, sugar, tapioca, lemon zest, lemon juice, and salt in a large bowl. Stir together and let sit for 15 minutes.
- Roll out bottom crust on a lightly floured surface and transfer to a 9-inch pie pan.
- Add the filling to the pie crust and dot with butter.
- Roll out and add the top crust, either as a solid top crust or by cutting it into strips and arranging in a lattice pattern. Brush with the beaten egg and sprinkle with additional granulated sugar for a shiny finish, if desired.
- Bake at 425°F for 45-50 minutes or until golden brown. Cool completely before cutting into slices and serving.
Notes
- Fresh pineapple can substitute canned by chopping into chunks and processing in a food processor.
- Cover and refrigerate leftover pie for up to four days to maintain freshness.
- Freeze whole pies or individual slices in airtight containers when needed for longer storage.
- The recipe is adapted from a 1966 Better Homes and Gardens cookbook, with a note on a different style favored by Johnny Cash's mother involving a crustless, richer filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 98mg | 4% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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