Fresh Pineapple Pie by Dachshundlady

[BakerAunt]

Fresh Pineapple Pie
Submitted by dachshundlady on August 22, 2014 at 9:10 am

This is my adaptation of Greg Patent's recipe in "Baking in America". I have changed the thickener (he used tapioca), added a can of crushed pineapple to the fresh to make a thicker pie, and reduced the sugar as well as the lime zest. My picture is the tapioca version. I MUCH prefer one made with cornstarch. Everyone who likes pineapple just loves these pies. And most have never had one.

Source: Riff on a recipe from Baking in America, Greg Patent

1 Double Piecrust

Filling
1/4 cup of cornstarch or non instant clearjel
2/3 cup sugar
6 cups fresh cut up (1/2" pieces) pineapple
1 twenty ounce can of crushed pineapple, drained but not dry
1 teas lime zest (DO NOT OMIT THIS. GIVES A "JE NE SAIS PAS" ELEMENT)
1 Table lime juice (about 1/2 small lime) (DITTO)
1 Table cold butter cut up to place on top of filling and under top crust

Topping:
water brushed on top crust
1 Table sugar (or sparkling sugar which requires more)

Adjust oven racks to bottom shelf and middle shelf. Set baking sheet on lower rack, and preheat to 450F
Roll the larger piece of dough into a 12-inch circle and fit into 9" pie plate. Refrigerate.

Filling: Combine sugar and cornstarch in a large bowl first. Then add pineapple, zest and juice and mix well. Let set while you roll out the top crust to an 11" circle.

Spoon filling into bottom crust, mounding slightly in middle. Dot with butter pieces and brush edges of overhanging bottom crust with water.

Place second circle on top and press edges firmly, trim away excess leaving a 1/2 inch overhang. Fold overhang under itself to form standing rim. Flute and cut 6 slits in the pastry. Brush with water and sprinkle sugar.

Place pie on baking sheet on lowest shelf and bake 20 minutes.

TRANSFER pie and sheet to middle shelf and REDUCE temp to 375F. Bake 45-50 minutes until well-browned and juices bubble through slits. Cool several hours on rack before serving.

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