No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

FRESH PINEAPPLE PIE

2/28/2019

0 Comments

 
Picture
 makes one 9” lattice crust pie
 
(adapted from  250 Pies  and Jill Van Cleave’s  Progressive Baker)
 
Pie Pastry
 
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 oz.) cold, unsalted butter cut into small pieces
½ cup ice cold water
egg wash made from 1 egg white beaten with 1 teaspoon water
coarse sugar for sprinkling
 
In a large bowl, combine the flour, sugar and salt. Using a bench scraper or your fingers, cut in the butter until the dough is crumbly. Add the ice cold water, tossing the mixture to combine, just until the dough becomes shaggy and sticks together when pinched. Gather the dough together and divide it in half. Shape each half into a disc, flatten it and wrap in plastic wrap. Refrigerate for at least an hour before rolling out. When the pastry has chilled, roll out one disc on a lightly floured sheet of parchment paper into a circle about ⅛” thick and 12” in diameter. Fit the pastry into a 9” inch pie plate with 1½” sides. Trim the excess so you have about a 1” overhang then fold and crimp the edges. Refrigerate the bottom crust. Roll out the second disc of pastry for the top lattice crust on a lightly floured sheet of parchment paper. Roll the pastry about ⅛” thick and 12” in diameter. Using a pastry wheel or a knife, cut the pastry into ten 1¼” strips. Place the parchment with the top lattice on a baking sheet, cover with plastic wrap and refrigerate while you prepare the filling.
 
Preheat the oven to 400 degrees F. Line the bottom crust with parchment paper or aluminum foil and fill with pie weights (or dried beans). Blind bake the bottom crust for 15 minutes. Reduce the oven heat to 350 degrees, carefully remove the parchment/foil and pie weights. Prick the bottom of the crust with a fork (to prevent it from puffing up) and return the pie shell to the oven for an additional 10-15 minutes, until lightly golden. Set aside to cool. (You can turn off the oven until ready to bake the pie.)
 
Filling

​1  ripe Jet pineapple, about 1¼ lbs. peeled, cored, and cut into ½” chunks (save the runaway juices!) The pineapple should yield about 3 cups of fruit
¼ cup granulated sugar
¼ cup dark brown sugar
pinch of salt
2 tablespoons cornstarch
½ cup freshly squeezed orange juice
3 large egg yolks
1 tablespoon unsalted butter
zest of 1 small lemon
1 teaspoon vanilla
 
In a small bowl, whisk together the sugars, salt, cornstarch and orange juice. Place the pineapple and its juice in a large, heavy-bottomed non-reactive pot. (No aluminum!) Add the sugars/salt/cornstarch/orange juice to the pineapple and cook over medium heat until the mixture comes to a boil and thickens. Boil for an additional minute then remove from the heat. In a separate large bowl, whisk together the egg yolks. Set this bowl on a towel (so it doesn’t wiggle across the counter) and add a few tablespoons of the pineapple mixture to the egg yolks to warm or ‘temper’ them, stirring to blend. Gradually add the remainder of the warm pineapple mixture to the egg yolks, stirring to combine. Return the yolks and pineapple mixture back to the heavy-bottomed pot. Cook over medium heat until the mixture comes to a boil, stirring constantly with a rubber scraper so it doesn’t scorch. Boil for an additional minute. Remove the pan from the heat and add the butter, lemon zest and vanilla, stirring gently to combine. Scrape this mixture into a clean bowl and set aside to cool. (The filling needs to cool down before you add the lattice top. You can speed this up by placing the bowl of filling over a larger bowl filled with ice; stir the filling occasionally.)
 
When the filling is cool, preheat the oven to 400 degrees F and remove the baking sheet with the lattice strips from the refrigerator. Scrape the cooled filling into the blind-baked pie shell and using an offset spatula to lift the strips, place the lattice across the filling. You needn’t weave the lattice on this pie, simply place the strips on top of each other in the following order:

Place 2 of the longest strips perpendicular to each other across the center of the pie, forming a cross. Then place 4 of the shorter strips along the edges of the pie, parallel to the center strips. Place 4 remaining strips between each edge strip and center strip. Trim off the excess, seal the edges of the bottom crust with the lattice, fold under and crimp. Being careful not to drip egg wash onto the filling, brush the lattice with the egg wash, sprinkle with coarse sanding sugar and place the pie on a parchment lined baking sheet. Place on the middle rack of the oven and bake at 400 degrees for 15 minutes to set the top crust. Reduce the heat to 375 degrees and continue baking until the lattice is golden and the pie just barely bubbles around the edges and in the center, about 35-45 minutes. Cool before serving with vanilla ice cream.


0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index