In honor of National Pie Day, I am making the very best pie ever, Pineapple Pie. To carry on my theme of pantry dishes, Pineapple Pie fits right in. It’s made with stuff from the pantry. This pie is loved by everyone in my family. Those who try it for the first time are blown away by it. Give it a try.
You can use homemade pie crust or store bought pie crust. I’ve made it both ways and both are delicious.
Vivian’s Pineapple Pie
2 pie crusts, 1 for the top and 1 for the bottom of the pie
9 inch pie plate/pan
For the filling:
1 can crushed pineapple (20 oz. can) plus
1 3/4 cups crushed pineapple, which is about 3/4 of a 20 oz. can
1 cup granulated sugar
3 Tablespoons corn starch
1/2 teaspoon vanilla
2 Tablespoons melted butter
Cinnamon/Sugar mixture, about 3 Tablespoons….or more if you like
Preheat oven to 350°. In a medium size sauce pan, over medium heat, heat pineapple, sugar, vanilla, and cornstarch. Bring to a boil stirring constantly. It should be thick like pudding. Remove the pan from the heat and allow to cool quite a bit in the pan. It can be warm just not hot.
Coat the bottom of the pie crust with the melted butter. Pour the filling into the bottom crust. Sometimes there is too much filling. I just pour the extra into a bowl and somebody will eat it. Top with the top crust. Crimp the edges and make four slits in the top crust to vent the pie. Sprinkle generously with the sugar and cinnamon mixture. Bake for 1 hour to 1 hour and 15 minutes until the pie is a golden brown. Let the pie cool down.
Serve slightly warm or at room temperature with whipped cream or a scoop of ice cream.