Pineapple Cranberry Pie
Pineapple Cranberry Pie is a delightful dessert that combines the tartness of cranberries with the sweetness of crushed pineapple. This vibrant pie is perfect for holiday gatherings or any occasion that calls for a refreshing treat. The warm spices of cinnamon and nutmeg add a comforting depth, making it a crowd-pleaser.
Ingredients
Instructions
- Cook cranberries and crushed pineapple in a saucepan until the cranberries burst.
- Layer the cranberries on the bottom of a pie shell. Blend sugar, flour, cinnamon, nutmeg, and salt, then stir into the fruit mixture.
- Cook the mixture until it thickens. Cool slightly and pour into a 9-inch uncooked pie shell.
- Bake the pie at 350°F for 30 minutes.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar to taste, especially if your cranberries are particularly tart. You can substitute the crushed pineapple with fresh pineapple for a fresher flavor. If you're short on time, pre-made pie crusts can save you effort. To add depth, a dash of vanilla extract can enhance the flavor profile, complementing the cinnamon and nutmeg beautifully.
Serving Suggestions
Serve the Pineapple Cranberry Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a warm cup of tea or a glass of Florida Punch for a refreshing drink option. For a more festive touch, garnish with fresh cranberries or mint leaves to enhance its presentation.
Storage & Reheating
Store leftover pie in the refrigerator, covered, for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can enjoy the pie cold or at room temperature, which can bring out its fruity flavors even more.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cranberry Pie contains roughly 447 calories, with 5g protein, 76g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (55% of the Daily Value) and vitamin C (38% of the Daily Value), and a good source of iron. It also contributes 15g 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 frozen cranberries for this pie?
Yes, you can use frozen cranberries, but make sure to thaw and drain them first to avoid excess moisture in the pie. This will help maintain the right consistency and prevent a soggy crust.
Is this pie suitable for vegan diets?
Yes, this recipe can easily be made vegan by using a dairy-free pie crust and ensuring the sugar used is vegan-friendly. This way, it can cater to those looking for vegan recipes without sacrificing flavor.
How can I make the filling thicker?
If you prefer a thicker filling, you can increase the amount of flour slightly, or add a cornstarch slurry (mixing cornstarch with a little water) to the fruit mixture as it cooks. This will help achieve a firmer consistency while keeping it delicious.
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).