🍍 Rustic Pineapple Pie
Full disclosure, this is a Brass Sisters recipe, but it’s hard to find the whole recipe online. Oven temperature: 400° Bake time: 30-45 minutes
Ingredients Double Crust: ● 2 ½ Cups Flour ● 3 TBS Sugar ● ¼ tsp salt* ● 1 Cup (2 sticks) cold, salted* butter ● ¼ Cup + up to 2 additional TBS ice-cold water ● * Only add salt if using unsalted butter ● Egg wash: ● 1 egg ● Splash of milk
Filling: ● 2 (20 oz) cans crushed pineapple ● 2 ½ TBS cornstarch ● ¼ cup + 2 ½ TBS pineapple juice ● ¾ cups sugar ● 2 tsp lemon zest ● 1 TBS lemon juice ● 1 tsp vanilla ● 1/3 tsp salt (large pinch)
Preparation 1. Preheat the oven to 400° Fahrenheit. 2. Open both cans of pineapple and drain as much juice as you can into a bowl. Set juice aside. Transfer pineapple into a strainer in a clean sink and allow to continue draining, periodically pressing juice out with a rubber spatula or spoon. 3. As the pineapple continues to drain, make the crust. Mix the flour and sugar in a bowl. Slice the cold, salted* butter into the flour and sugar mixture, and blend well (until butter begins to soften), using a pastry blender. * If using unsalted butter, add salt to the flour and sugar mixture before blending butter in. I’ve tried this recipe both ways and preferred it with salted butter. I think most baking recipes assume use of unsalted sweet cream butter, but I grew up with only salted butter and we would just eliminate the salt from any recipes that called for both salt and butter. Sprinkle in about 1/8 cup of the ice-cold water. Blend mixture with a clean hand by raking and squeezing the mixture together. Sprinkle in the remaining 1/8 cup of water and continue to blend well with your hand until mixture just comes together. Do not overwork or knead it; the dough will be crumbly as we are shooting for a flaky crust. If it seems like it will absolutely not stick together enough to roll out, you can add more water, a tablespoon at a time. Separate dough mixture into two parts on a clean, floured surface. Form both parts into round disks/patties by patting down, flipping over, and shaping the edges, careful not to overwork it. Place disks on a plate, separating with a sprinkling of flour, or in plastic wrap (which can also be used to help shape the disks). If dough is becoming overly soft and sticky, you can put it in the freezer to chill while making the filling. Otherwise, you can just set aside. College Fund Community Cookbook | 58
