Pineapple Apple Pie Recipes

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

Steps:

• * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
• Drain pineapple very well, reserving juice for other uses.
• Cream butter and sugar together until light and fluffy.
• Add eggs and use a wire whisk to combine thoroughly.
• Add vanilla extract and drained pineapple; blend.
• Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
• Let cool for a few minutes before cutting, or serve cold.

Steps:

• In large pot add 1 1/4 cup pineapple juice and sugar. Bring to a low boil, add apples.
• Simmer about 4 minutes, apples should be tender but not soft.
• With slotted spoon take out apples and drain in colandar, have a dish underneath to catch liquid.
• In small bowl, add 1/4 cup pineapple juice and cornstarch. Stir to dissolve.
• Add to hot pineapple mixture, stirring until thickened. Turn the heat down when thickening. Should be clear and not milky.
• Take off the heat. Stir in margarine vanilla and salt. Cool about 30 minutes, do not stir. Take any juice drippings from apples and stir into mixture.
• Pour half of the mixture in the pie shell covering bottom.
• Arrange apples in the circle around the shell. Spoon other half over the applies, smooth with the back of a spoon. Chill.Before serving top with whipped cream or cool whip in the center.
• Optional Serving: Place 8 slices of Kiwi fruit on top of pie for 8 servings.

Steps:

• Preheat oven to 400 degrees. Prepare pie crust according to package directions. Combine all the topping ingredients except the butter in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside. In a large bowl, combine all the filling ingredients. Pour filling into the pie shell. Sprinkle topping over the filling. Cover the top loosely with some aluminum foil. Bake for 10 minutes. Remove the aluminum foil and reduce the oven temperature to 375 degrees. Continue baking for 40 minutes more or until apples are slightly tender when pierced with a fork. Cool for about 30 minutes and top each slice with a scoop of vanilla ice cream before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• 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 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.