Pineapple Pie

Baked pineapple pie is a common Mexican dessert that’s not that easy to find in the States. Active: 45 mins Total: 2 hrs 45 min Original recipe submitted by Micah A Leal and published at Southern Living Recipes.

Ingredients

Dough: One box of Pillsbury prepared pie crusts (2 9-inch crusts per box) because I’m lazy right now, otherwise any good butter-based pie crust recipe will do.

Filling

• 1/2 cup + 3 Tbsp. water, divided
• 2 tablespoons cornstarch
• 2 (20-oz.) cans crushed pineapple in juice
• 1 1/3 cup sugar
• 1/4 cup quick-cooking tapioca
• 2 cinnamon sticks
• 1/8 teaspoon salt

Egg Wash

• 1 egg
• 1 teaspoon water

Directions

Instructions

• Step 1 Make the Filling: In a small bowl, whisk together cornstarch with 3 Tbsp. water until completely dissolved. Pour into a large pot. Add the rest of the ingredients and stir to combine. Heat over medium, stirring constantly, until sugar is dissolved and mixture has thickened and is bubbling. Remove from heat. Discard cinnamon sticks.
• Step 2 Put the pie together: Preheat oven to 350°F. Remove dough from refrigerator. On a lightly floured surface, roll one crust to an 11 inch circle. Transfer to a deep 9 or 10-inch pie plate, pressing into the pan. Pour Pineapple Filling into pie plate. Roll remaining crust into a slightly smaller circle and place on top of pie filling. Remove excess dough and press edges of dough together around the perimeter of the pie. Crimp the edge and cut a few slits in the surface of the pie. Whisk together egg and water; brush the surface of the pie with egg wash. Bake for 50 to 60 minutes, rotating halfway through baking. Allow to cool completely before slicing and garnishing with whipped cream.