Go Back
+ servings
Freshly baked pineapple pie
Print

Pineapple Pie

This tasty, filling pie boasting pineapple, cinnamon, nutmeg, brown sugar, and a touch of rum is insanely delicious. Plus, the spot-on crust blends perfectly with tropical fruit. A must-have on any occasion!
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 8
Calories 656kcal
Author Imma

Ingredients

Pineapple Pie Crust

  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (24g) granulated sugar
  • ½ teaspoon (3.5g) salt
  • 6 ounces 170g) unsalted butter, cold (frozen if possible)
  • ounces (128g) cold cream cheese
  • 2 tablespoons (30ml) iced cold water

Pineapple Pie Filling

  • 5-6 cups (1.2-1.4k) fresh pineapple, diced (see notes)
  • cup (70g) brown sugar
  • cup (133g) granulated sugar
  • 1 teaspoon (3g) cinnamon
  • ½ teaspoon (1g) nutmeg
  • tablespoons (8g) flour
  • ½ teaspoon (3.5g) salt
  • 1 tablespoon (6g) lemon zest
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (15ml) rum (optional)

Instructions

Pineapple Pie Crust

  • Combine the flour, sugar, and salt. Then place in the freezer until ready to use.
  • Remove the flour mixture and add about half to a food processor, followed by butter and cream cheese. Pulse for a few seconds, then add the remaining flour.
  • Continue to pulse just until the crumbs of dough are the size of peas. Then add ice water. Pulse 4-5 times until the dough barely comes together.
  • Turn the pie dough onto a lightly floured surface or place it between two sheets of wax paper.
  • Press the dough until it holds together in a smooth, flat disk. Divide the dough in half (one slightly bigger than the other). Chill for 30-45 minutes.
  • Roll out the larger dough ball into about a 12-inch circle. Roll the smaller dough ball out into a circle and then slice it into long strips for the lattice.
  • Transfer the bottom crust to a 9-inch pie plate, gently fit it in, trim any excess dough hanging over the edge, then decorate the edges.
  • Refrigerate the pie crust and strips for at least 45 minutes or until ready to bake.

Pineapple Pie filling

  • Combine pineapple, brown and granulated sugar, cinnamon, nutmeg, flour, salt, lemon zest, lemon juice, and rum in a large bowl. Mix well.
  • Pour your filling into the prepared pie pan and decorate it with a lattice with pie crust strips. Lightly brush with egg wash.
  • Cover the crust's edges with foil to prevent excessive browning.
  • Preheat oven to 375°F/190℃. Bake the pie for 40-45 minutes or until it's bubbly and the crust is golden brown. Remove foil last 15 minutes before the pie has cooked through.
  • Serve warm with ice cream.

Notes

  • A medium pineapple usually gives you five cups of diced pineapple.
  • Two 20-ounce cans of diced pineapple should give you 5 cups.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1slice | Calories: 656kcal | Carbohydrates: 110g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 133mg | Potassium: 511mg | Fiber: 5g | Sugar: 79g | Vitamin A: 915IU | Vitamin C: 35mg | Calcium: 92mg | Iron: 2.7mg