Double-Crust Pineapple Pie
A sweet and tangy double-crust pineapple pie featuring juicy crushed pineapple and zesty lemon, perfect for dessert lovers seeking a homemade, comforting treat.
Ingredients
Instructions
- Drain the crushed pineapple, reserving 1/2 cup of juice.
- In a saucepan, combine the reserved pineapple juice, sugar, and cornstarch; cook over medium heat until thickened, stirring constantly.
- Remove from heat and add the drained pineapple, butter, lemon juice, and lemon zest; stir until the butter melts.
- Pour the pineapple filling into a pastry-lined pie plate.
- Cover with the top crust, slit in several places to allow steam to escape, then seal and flute the edges.
- Bake at 425°F (220°C) for 20 to 30 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the filling. If you don't have cornstarch, you can substitute it with all-purpose flour, using a bit more to achieve the same thickness. Ensure the pie crust is chilled before filling to prevent sogginess. To enhance the pie's texture, try using a mix of fresh and canned pineapple.
Serving Suggestions
Serve this delightful pie warm with a scoop of vanilla ice cream or whipped cream for extra decadence. It pairs beautifully with Caleb'S Mashed Potatoes for a sweet and savory meal. For a festive touch, garnish with fresh mint leaves or toasted coconut flakes to enhance the tropical flavor.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will help restore the crust's crispness while keeping the filling delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Double-Crust Pineapple Pie contains roughly 133 calories, with 2g protein, 26g carbohydrates, and 3g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it and cook it down to release some moisture before adding it to the filling. This will help mimic the texture of canned pineapple and ensure the pie sets well.
What should I do if my pie crust is too soft?
If your pie crust is too soft, try chilling it in the refrigerator for about 30 minutes before adding the filling. This will firm it up and help it hold its shape better during baking. You can also blind bake the crust for a few minutes before adding the filling for extra stability.
How do I prevent the filling from being too runny?
To prevent a runny filling, make sure to drain the pineapple well and reserve enough juice. The cornstarch will help thicken the filling, so be sure to cook it long enough for it to activate. If you find the mixture is still too watery, cook it a bit longer until it reaches a thicker consistency before pouring into the crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).