The Pineapple Crumb Pie Recipe When Kelly told me he was going to try making a pineapple pie, I thought he was crazy. I’ve heard of pineapple in a lot of things … but pie? Wanting no part in this, I told him to go for it, and walked away. A few days later, I found myself biting into Kelly’s first attempt. It wasn’t bad—granted, it wasn’t great either—but I began to think he was on to something. With my curiosity piqued, I decided to take a stab at it myself. Today, Pineapple Crumb Pie is one of the more popular pies we sell. For a more tropical variation of this pie, you can also try it with Macadamia-Coconut Crumb Topping.
level: easy Makes one 9-inch pie, 6 to 8 slices
Ingredients:
Crust and Topping:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping
Filling:
½ cup sugar (to taste, depending on the sweetness of the fruit)
1 teaspoon ground cinnamon
1 medium, ripe pineapple, peeled, cored, and cut into ½-inch cubes (4 cups)
1 tablespoon salted butter
Method:
Preheat the oven to 425°F.
To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar and cinnamon. Place the pineapple in a large bowl and toss it with the sugar mixture, making sure that all of the pineapple is thoroughly coated.
Place the pineapple mixture in the pie shell, distributing it evenly. Dot the filling with the butter. Sprinkle the cinnamon sugar crumb topping over the pineapple filling, covering it completely.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the juices bubble over and the crumb mixture has browned.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Pineapple Crumb Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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| Pineapple Crumb Pie |
