Pineapple Pie for Pi Day

Because today is 3-14 and we are celebrating National Pi Day, I thought I should do my part to honor Pi by baking a special pie.  This is a Pineapple Pie, and it is my first ever to bake. I have made different kinds of pies that had pineapple as an ingredient, but this is my first time for a totally Pineapple Pie. I came across the recipe at allrecipes, and being a pineapple lover, I thought it sounded wonderful.

 

 Print Recipe

Pineapple Pie

1 pastry for 9-inch double crust pie (I used my mother's pie crust recipe and added the zest of one lemon)

3/4 cup sugar

3 tablespoons cornstarch

1 (20 ounce) can crushed pineapple with juice

1 tablespoon lemon juice

2 tablespoons milk

1 tablespoon sugar

Preheat oven to 425 degrees F. In a medium saucepan, combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for 1 minute. Remove from heat and cool slightly. Pour mixture into pastry lined pie pan. Cover with top crust and seal. Make steam vents in crust, then brush with milk and sprinkle with sugar. Bake in preheated oven 30 - 35 minutes until browned.

I decided that I wanted to do cut out shapes for the top of my pie instead of a solid top crust, so I looked through all my cookie cutters for something to use. I didn't find anything that appealed to me, so I got out my kitchen shears and cut up a soft aluminum can to make a pineapple shape. I bent it and shaped it until it suited me then used tape to hold it together.

 

I cut out several pineapple shapes from the pie crust.

 After placing them on top of the pie, I brushed the cut outs with milk and lightly sprinkled with sugar.

 

Bake for 30 - 35 minutes or until crust is browned. I also used a pie crust shield around the edges for about half the baking time.

 

I thought this pie was super! Some like to serve fruit pies like this with ice cream, so scoop it on if you like, but I like mine plain. Happy Pi Day!

 

Another little perk of baking the pie today was having left over pie crust. I rolled mine out and cut it out with cookie cutters and baked it on parchment paper.

These little pie crust cookies with the lemon zest will be a treat with yogurt and strawberries later.



This recipe was shared with:
NY Melrose Family Whimsy Wednesday
Crazy Sweet Tuesday
Sweet Indulgences Sunday
Petals to Picots Friday Link Party
The Sweet Spot Recipe Party
Its a Keeper Recipe Swap
Sweet Temptations
These Peas Taste Funny Link It Up Thursday
Miz Helen's Full Plate Thursday
A Little Nosh Tastetastic Thursday
Momnivore's Dilemma Creative Juice Thursday
Bake with Bizzy
Domesblissity Thriving on Thursdays

Because today is 3-14 and we are celebrating National Pi Day, I thought I should do my part to honor Pi by baking a special pie.  This is a Pineapple Pie, and it is my first ever to bake. I have made different kinds of pies that had pineapple as an ingredient, but this is my first time for a totally Pineapple Pie. I came across the recipe at allrecipes, and being a pineapple lover, I thought it sounded wonderful.

 

 Print Recipe

Pineapple Pie

1 pastry for 9-inch double crust pie (I used my mother's pie crust recipe and added the zest of one lemon)

3/4 cup sugar

3 tablespoons cornstarch

1 (20 ounce) can crushed pineapple with juice

1 tablespoon lemon juice

2 tablespoons milk

1 tablespoon sugar

Preheat oven to 425 degrees F. In a medium saucepan, combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil for 1 minute. Remove from heat and cool slightly. Pour mixture into pastry lined pie pan. Cover with top crust and seal. Make steam vents in crust, then brush with milk and sprinkle with sugar. Bake in preheated oven 30 - 35 minutes until browned.

I decided that I wanted to do cut out shapes for the top of my pie instead of a solid top crust, so I looked through all my cookie cutters for something to use. I didn't find anything that appealed to me, so I got out my kitchen shears and cut up a soft aluminum can to make a pineapple shape. I bent it and shaped it until it suited me then used tape to hold it together.

 

I cut out several pineapple shapes from the pie crust.

 After placing them on top of the pie, I brushed the cut outs with milk and lightly sprinkled with sugar.

 

Bake for 30 - 35 minutes or until crust is browned. I also used a pie crust shield around the edges for about half the baking time.

 

I thought this pie was super! Some like to serve fruit pies like this with ice cream, so scoop it on if you like, but I like mine plain. Happy Pi Day!

 

Another little perk of baking the pie today was having left over pie crust. I rolled mine out and cut it out with cookie cutters and baked it on parchment paper.

These little pie crust cookies with the lemon zest will be a treat with yogurt and strawberries later.



This recipe was shared with:
NY Melrose Family Whimsy Wednesday
Crazy Sweet Tuesday
Sweet Indulgences Sunday
Petals to Picots Friday Link Party
The Sweet Spot Recipe Party
Its a Keeper Recipe Swap
Sweet Temptations
These Peas Taste Funny Link It Up Thursday
Miz Helen's Full Plate Thursday
A Little Nosh Tastetastic Thursday
Momnivore's Dilemma Creative Juice Thursday
Bake with Bizzy
Domesblissity Thriving on Thursdays