Pineapple Crunch Pie
A delicious pineapple crunch pie featuring a flaky crust, sweet pineapple filling, and a crunchy pecan topping, perfect for dessert gatherings and pineapple lovers.
Ingredients
Instructions
- Divide the pastry into two halves. Roll one portion on a floured surface into a circle 1 1/2 inches larger than an 8-inch pie pan. Fit loosely into the pan.
- Combine cornstarch, sugar, salt, and crushed pineapple in a saucepan.
- Cook, stirring constantly, until thick and clear. Remove from heat.
- Stir in lemon juice and butter. Turn the pineapple mixture into the prepared pie shell.
- Roll out the remaining dough and cut slits in the top crust.
- Moisten the rim of the bottom crust with water. Place the top crust over the filling.
- Fold the edge of the top crust under the bottom crust and press to seal. Flute the edges.
- Bake at 425°F for 15 minutes.
- Meanwhile, combine brown sugar, butter, corn syrup, and water in a saucepan.
- Cook over low heat, stirring constantly, until the sugar is dissolved.
- Add chopped pecans to the mixture.
- Spread the hot topping over the partially-baked pie.
- Bake for an additional 9 to 12 minutes until deep golden brown.
Tips & Substitutions
For a more intense flavor, consider adding a pinch of cinnamon or nutmeg to the pineapple filling. If you're out of cornstarch, you can substitute with an equal amount of arrowroot or tapioca starch. To save time, use a pre-made pie crust instead of making it from scratch, though homemade offers a buttery flakiness that's hard to beat.
Serving Suggestions
Serve warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. This pie also pairs beautifully with Granny'S Waldorf Salad for a delightful contrast of flavors and textures, making it a perfect addition to a summer gathering.
Storage & Reheating
Store leftover Pineapple Crunch Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10 minutes to restore its crispiness. Alternatively, you can microwave individual portions for 30-45 seconds, though this may soften the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Crunch Pie contains roughly 355 calories, with 4g protein, 44g carbohydrates, and 18g fat. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
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, fresh pineapple can be used, but you'll need to crush it and ensure it's well-drained to avoid excess moisture in the pie. Fresh pineapple may also require slightly more cooking time to achieve the right thickness in the filling.
What can I substitute for brown sugar?
If you don't have brown sugar, you can create a substitute by mixing white sugar with a little molasses—1 cup of white sugar with 1 tablespoon of molasses will give you a similar flavor and moisture. Alternatively, you can use coconut sugar for a different but equally delicious taste.
Can I make this pie in advance?
Absolutely! You can prepare the pie up to the point of baking and refrigerate it. Just bring it to room temperature before baking, or bake it ahead of time and store it covered at room temperature. This makes it a great make-ahead dessert for gatherings.
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).