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Front page › Pineapple Pie

Pineapple Pie

HB-5141 · Hand-built original

Pineapple Pie — the dish itself.
Served with its “pairs well with” suggestions: toast, hash browns, fruit salad, bacon, avocado.

A Philippine-style pineapple custard pie with a crisp double crust and a sweet, tangy pineapple filling.

3 hr16 servings361 kcalVegetarianLow-SodiumLow Fat / Low CholesterolRenal

Main ingredient: egg

Pairs well with: toast, hash browns, fruit salad, bacon, avocado

Servings:16quantities adjust to match

Ingredients

  • 4 large egg yolks
  • 25 oz. (25¼ oz) fresh pineapple, cubed
  • ½ cup water
  • ½ cup cornstarch
  • 2 cups granulated sugar
  • 1 tsp. kosher salt
  • 2 Tbsp. (1 oz) unsalted butter
  • ½ tsp. vanilla bean paste or extract
  • Grated zest of 1 orange
  • 4 cups all-purpose flour, plus extra for dusting
  • 2 tsp. kosher salt
  • 1 stick (4 oz) cold unsalted butter, cubed
  • 6 Tbsp. (2 oz) vegetable shortening, cold
  • ½ cup heavy cream, cold
  • ½ cup ice water
  • 1 large egg beaten with 1 Tbsp. water, for egg wash
  • Turbinado sugar, for sprinkling
  • 1 quarter-sheet pan (13x9"/13x9 in)

Method

  1. Simmer the pineapple with the water until soft, then stir in the cornstarch, sugar and salt and cook until thick; finish with butter, vanilla and orange zest and cool.
  2. Rub the butter and shortening into the flour and salt, bind with cream and ice water, and chill the pastry.
  3. Roll out the pastry and line the quarter-sheet pan, fill with the pineapple mixture and cover with a top crust.
  4. Brush with egg wash, sprinkle with turbinado sugar and bake at 350°F until golden, about 1 hour.
  5. Cool, then chill for at least 8 hours before slicing.

Total: 3 hours (plus 8 hours for chilling)

Nutrition (per serving, where published)

361 kcalCalories
4.9 gProtein
68.1 gCarbs
8.1 gFat
2.9 gSaturates
1.4 gFibre
0.5 gSugars
30 mgSodium
55 mgCholesterol
114 mgPotassium
23 mgCalcium
1.9 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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