Pineapple Pie Recipe with Fresh Pineapple 🍍🍋🥧| Old Fashioned Double Crust Pie 👨‍🍳😀 For Easter 🐰🐇🌸💐🥀

My pineapple pie recipe with fresh pineapple is a unique dessert with an old fashioned feel. This double crust pie uses fresh (or frozen) pineapple to make a filling that will remind you a southern-style peach pie...but with pineapple! The filling strikes the perfect balance between juiciness and thickness so that the pie has plenty of moisture without being runny. Honestly, the classic look of this pie, along with the bright yellow filling and golden brown curst make this the perfect dessert for a spring holiday such as Easter or Mother's Day. If you want to learn how to make a pineapple pie with fresh pineapple, this video is for you.

This recipe starts by cutting up a fresh pineapple. I think that prepping the fruit and making the pie is too much work for one day, so I cut up the pineapple, froze it, and then thawed it out before making the pie filling. Honestly, frozen pineapple from the grocery store would work in this recipe, too.

I made the pineapple filling by combining the fresh (or thawed) pineapple with white sugar, water, cornstarch, lemon juice, lemon zest, and a pinch of salt. After parbaking the bottom crust, I poured the filling into the pie crust and then placed the second crust on top.

After pinching the two crusts together around the edge of the pie, I then cut slits in the top crust near the center of the pie. Whenever you make a double crust fruit pie, always make sure to cut a few slits to vent the filling; otherwise, the steam from the filling will cause a hollow dome to form.

I then sprinkled some extra sugar on top of the pie for a bit more sweetness and crunch and then baked it. As always, remember to put your pie on a baking sheet--or in my case, a pizza pan, lol--in case it boils over while baking.

When I cut the first slice and took the first bite, I realized that my pineapple pie recipe with fresh pineapple was a huge success. The pineapple flavor was surprisingly strong; honestly, I felt like the pie tasted even more like pineapple than fresh pineapple, lol--I think that cooking the pineapple along with lemon juice and lemon zest is what brought out the flavor.

I was also impressed by how perfectly thickened the filling was. I was a bit worried about adding extra water to the filling, but as predicted, the pineapple didn't release much juice, so the pie filling needed some extra liquid. I added just the right amount of cornstarch, so the pineapple filling turned out great.

Honestly, I really liked this pineapple pie. It reminded me of a southern peach pie, both in appearance and flavor to some extent. If you love peach pie but you want something different, this pineapple pie would be a good change of pace.

The intense flavor and bright color would make it perfect for a spring holiday like Easter or Mother's Day, or any other day, so be sure to give this recipe a try.🍍🍋🥧👨‍🍳😀🐰🐇🌸💐🥀

Pineapple Pie Recipe with Fresh Pineapple
3 cups / 24 oz fresh pineapple or frozen pineapple, thawed (680g)
1 cup white sugar (210g)
1 Tablespoon lemon juice
1 teaspoon lemon zest
3 Tablespoons cornstarch (30g)
1/2 cup water (120g)
1/8 teaspoon salt
2 9-inch pie crusts
Sugar to Sprinkle on Top:
1 Tablespoon white sugar
1 Tablespoon light brown sugar

Written Recipe: https://parnellthechef.com/old-fashio...


For more information about Southern food and Argentine cuisine, please visit my website: http://www.parnellthechef.com

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