CARIBBEAN PINEAPPLE PIE
Move over, traditional apple pie. This zesty pineapple pie is a refreshing taste of the Islands that's apple-pie easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h35m
Yield 8
Number Of Ingredients 13
Steps:
- In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of pie plate.
- Roll other round of pastry into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking.
- In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.
Nutrition Facts : Calories 610, Carbohydrate 83 g, Cholesterol 45 mg, Fiber 3 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg
PINEAPPLE PIE FROM BARBADOS
This is how it is made in Barbados. The recipe is from totallybarbados.com. It is a great pie. It is sweet enough to be dessert, but with no sugar besides that in the crust and the fructose in the pineapple, it is good for those who don't like supersweet desserts. I used nonfat cream cheese for my own sake; please go ahead and use regular cream cheese if you prefer.
Provided by Debbie R.
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Drain pineapple chunks - keep syrup, add water if necessary to make one cup.
- Heat syrup and add gelatine, stir till dissolved - divide in half. Keep one half in the pot.
- To the half in the pot, add cream cheese. Stir over heat till melted and smooth. Pour into graham cracker crust. Chill until firm.
- Once firm, place pineapple chunks on top, and pour on remainder of syrup to glaze. Keep pie chilled.
- ALTERNATE METHOD: I had a problem with getting the syrup evenly distributed, and I think that the next time I make this, I will mix the pineapple chunks with the syrup (that's been left at room temp) and put it on as a mixture once the pie is firm. Just use a little gentleness when you're putting the pineapple on top.
- ALTERNATE CRUSTS: Digestive biscuits, Marie biscuits, cornflakes or rice krispies can be substituted for the crust Zaar has several variations of a graham cracker crust available; use one of these to make the crust if you don't like premade crusts or as a template for using the other things mentioned.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
CONTEST-WINNING GLAZED PINEAPPLE PIE
Just for fun, I enter my favorite pie recipes in area contests and fairs. This one is a guaranteed winner. It's so pretty with a golden crust and drizzles of glaze. Plus, the coconut adds a tropical accent to the tangy pineapple inside.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 480 calories, Fat 19g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 312mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE PIE III
This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust.
Provided by BUCHKO
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 54.9 g, Cholesterol 0.3 mg, Fat 15.1 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 236.3 mg, Sugar 30.7 g
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