Why is the delicious pineapple a forgotten pie fruit? The world would be a happier place with more pineapple pie. So delicious and so easy...
a bowl, a spoon... and heaven is just around the corner! I happen to think it is even more superb eaten very cold. I won't bore you with details about submitting it to the Pillsbury Bake Off many years ago, except to tell you that the recipe is pretty basic so to amp it up a bit for the contest I added finely shredded ( bagged) carrots and gave it a cute name. It tasted great! But apparently was not exciting enough ...or floury enough... for Pillsbury.
Here are the directions to sweet tropical happiness: Preheat oven to 400. Line a pie pan with one unbaked pie crust. Drain a 20 oz. can of crushed pineapple into a bowl, saving all the juice in a measuring cup. Use pineapple packed in syrup or its own juice, it doesn't matter. In a large bowl, whisk 3 eggs, then add 2 TB lemon juice, 1/3 c melted, cooled, butter, and 1/2 c. of the juice you saved.
Then add 1 c. sugar, 1/4 c. flour, 1/4 tsp salt ( opt.) and the crushed pineapple. Stir well. Pour into the crust. Top with another crust, seal and crimp the edges, and make 4 or 5 small cuts in the top of the crust to let steam escape.
Bake in a preheated 400 oven for about 30 minutes, until the crust is light golden brown. Remove from the oven and let cool. But while the crust is still warm, put a sugar glaze on it. In a small bowl mix a little powdered sugar with just enough pineapple juice or water to make a thick, shiny glaze. Start with 1/2 cup sugar and a couple TB water..it should be just slightly runny and still rather opaque. Pour it over the still - warm pie, spreading if necessary to cover. I like to drop a few bits of dried pineapple on the glaze, but have them ready because the glaze sets almost immediately.
Let cool to room temperature, then refrigerate - not because it's necessary, but because it's best served icy cold.
