VINTAGE PINEAPPLE PIE RECIPE
Steps:
- Preheat oven to 300 F
- Combine cornstarch, 1/4 cup sugar, and salt in a saucepan
- Add pineapple (including liquid)
- Cook over medium heat, stirring, until clear and thickened
- Beat egg yolks with 1/4 cup sugar and add to pineapple mixture
- Cook 1 minute
- Cool
- Add lemon juice and pour into pie crust
- Make meringue by beating 2 egg whites until stiff, gradually add the remaining 1/4 cup sugar
- Top pie with meringue and bake for 30 minutes
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.
FRESH PINEAPPLE PIE
We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.
Provided by Lorraine of AZ
Categories Pie
Time 1h3m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
- Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
- Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
- Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
- Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.
Nutrition Facts : Calories 298.5, Fat 15.8, SaturatedFat 6, Cholesterol 19.1, Sodium 118, Carbohydrate 39.4, Fiber 1.8, Sugar 19.7, Protein 2.3
EASY PINEAPPLE PIE
Make and share this Easy Pineapple Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 321.9, Fat 13.7, SaturatedFat 3.2, Cholesterol 69.8, Sodium 183.7, Carbohydrate 47.7, Fiber 0.6, Sugar 40.5, Protein 3.4
PINEAPPLE PIE
Pineapple pie is sold in my hometown of Tampico. It always brings back sweet memories. You can use store-bought pie crust or use your favorite recipe to make it. The tradition of drinking coffee with a piece of sweet bread is deeply rooted in our Mexican culture. Try our Pineapple Pie Recipe today!
Provided by Mely Martínez
Categories Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.
- Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little.
- Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you're ready to bake, and the filling is completely cold.
- To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you've added the filling.
- Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
- In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
- Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.
- Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.
- Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.
Nutrition Facts : ServingSize 1 eight of the pie, Calories 377 kcal, Carbohydrate 82 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 32 mg, Fiber 3 g, Sugar 44 g
PINEAPPLE PIE
Make and share this Pineapple Pie recipe from Food.com.
Provided by Grandpa and Grandma
Categories Pie
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
- Bring to a boil over medium heat.
- Boil for 2 minutes, stirring constantly.
- Add the butter, stir until melted.
- Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
- Put the cooled filling into the prepared pie crust.
- Cover with top crust, seal the edges and cut a couple vents in the top crust.
- Place in oven.
- Bake at 425°F for 35 minutes.
PINEAPPLE PIE
Pineapple Pie - tasty and filling pie made with pineapple, cinnamon, nutmeg, brown sugar and a little touch of rum plus a spot on crust that blends perfectly with the flavored fruit. A must have on any occasions!
Provided by Imma
Categories Dessert
Time 2h45m
Number Of Ingredients 16
Steps:
- Combine the flour, sugar, and salt . Then place in the freezer until ready to use.
- Remove flour mixture and add about half to a food processor, followed by butter and cream cheese. Pulse for a few seconds then add remaining flour .
- Continue to pulse just until the crumbs of dough are the size of peas. Then add iced water. Pulse about 4-5 times until the dough barely comes together.
- Turn dough out onto a lightly floured surface or place in between two wax paper.
- Press the dough until it holds together in a smooth, flat disk. Divide dough ih half ( one slightly bigger than the other ).Chill for about 30-45 minutes.
- Roll out the largest dough into about 12 inches, for the smaller disk roll it out and cut out dough into long strips for the lattice.
- Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges.
- Refrigerate the pie and strips for at least 45 minutes or until ready to be bake.
- In a large bowl combine: pineapple, brown and granulated sugar, cinnamon spice, nutmeg, flour, salt , lemon zest, lemon juice and rum. Mix well to combine.
- Place filling in prepared pie pan, cover with pie strips. Lightly brush with egg wash.
- Cover edge of crust with foil to prevent excessive browning.
- Heat oven to 375°F. Bake 40 to 45 minutes or until the pie is bubbly and crust is golden brown. Remove foil last 15 minutes before pie has cooked through.
- Serve warm with ice cream.
Nutrition Facts : Calories 656 kcal, Carbohydrate 110 g, Protein 6 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 133 mg, Fiber 5 g, Sugar 79 g, ServingSize 1 serving
PINEAPPLE PIE
A delightfully sweet Pineapple filling nestled in the flakiest and buttery pie crust-you will want a slice of this Pineapple Pie one after another.
Provided by sanna
Categories baking diaries
Time 5h10m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, whisk together flour, salt and sugar. Add the cubed butter and use a pastry cutter to cut the butter into the dry ingredients.
- Once the mixture looks coarse, with some bits of butter here and there, add the water.
- Continue to mix the mixture using the pastry cutter until it turns from coarse to having long, flattened pieces of crumbled dough. If you pinch the dough with your hands, they should cling together. Using your hands, press the dough together to gather it, divide it into two portions inside the bowl. (Note that the dough may still have loose crumbs. Just try your best to portion it into two).
- Transfer the dough portions into a working surface. Lightly knead each portion for a few seconds just to gather any loose crumbs. Transfer each portion into large pieces of plastic wrap. Seal them well and with the dough wrapped in plastic, gently press the dough together, like massaging it with your fingers and knuckles to make it cling together well. Secure the plastic around the dough even tighter to make the shape firmer. Shape each portion into a disc that is about 1-2 inches thick. Chill them in the fridge for 4 hours or overnight.
- After chilling, Take out one of the dough portions from the fridge. Allow the dough to sit at room temperature for about 10 minutes. On a floured board, use a rolling pin to roll the dough into a circle (not perfect) that is 1/4 inch thick. If you are not sure, just place your 9 inch pie pan on top of the rolled dough, the rolled dough should be bigger than your pan.
- To place the dough in your pie pan, first gently wrap the dough around your rolling pin. We use the rolling pin as your carrying tool. Lift the rolling pin over the pie pan and gently lower it, centering the dough into the plate. Gently unwrap the dough and ease it into to sides of the pan. The crust will look messy with all the excess dough hanging out, leave it there. We will trim it later. Refrigerate the pie shell while you make the filling.
- In a medium saucepan, combine cornstarch, sugar, crushed pineapples (remember, do not drain), lemon juice and the cinnamon stick. Stir well until the sugar and cornstarch are dissolved.
- Bring the pan to medium heat and stir the mixture regularly until it is thick and most liquid is absorbed. You want a consistency like a thick oatmeal and the look of a rough gel. Remove from heat and let cool completely.
- Pour and scrape the filling into the prepared pie shell. Brush the sides of the crust with egg whites.
- Preheat oven to 350 F. Take the second dough portion out of the fridge and let it rest for 10 minutes or until it is pliable enough to roll. On a floured surface, roll it out into a 1/4 inch thick circle. Again, wrap the dough onto the rolling pin. Lift the pin and lower it over the pie, centering the dough. Now merge both the crust together by pressing with your fingers. Trim the excess dough with scissors but leave about an inch overhang. Fold excess dough together inwards to reinforce the edges of the pie. Brush the top of the pie with more egg whites, then sprinkle sugar evenly on top.
- Using scissors, make 3-4 slits on the top crust for steam vents. Bake the pie at 350 F for 50-55 minutes or until the top is golden. Allow the pie to cool completely before cutting. You can serve the pie cold or microwave for a few seconds to warm it up.
Nutrition Facts : Calories 633 calories, Carbohydrate 109 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 24 grams fat, Fiber 9 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 415 grams sodium, Sugar 74 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
FRESH PINEAPPLE PIE
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Dessert
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
- Combine sugar, flour and salt, stir in eggs.
- Add lemon juice and pineapple, mixing well.
- Spoon filling into crust. Top with remaining crust.
- Cut slits in top crust.
- Bake at 450* for 10 min.
- Reduce temprature to 350*
- Bake for 35 min longer.
Nutrition Facts : Calories 406.8, Fat 18.4, SaturatedFat 4.1, Cholesterol 110.8, Sodium 370.4, Carbohydrate 55.3, Fiber 1.4, Sugar 29.1, Protein 6
PINEAPPLE PIE
Make and share this Pineapple Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, cornstarch, and pineapple. Cook, stirring constantly, until clear and thickened.
- Cool; spread onto bottom of pastry shell.
- Combine cream cheese, sugar and salt , mixing until well blended.
- Blend in milk, eggs and vanilla.
- Pour over pineapple mixture; sprinkle with nuts.
- Bake at 400 degrees, 15 min.
- reduce oven temperature to 325 degrees; continue baking 40 min.
- Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
Nutrition Facts : Calories 250.3, Fat 14.2, SaturatedFat 7.2, Cholesterol 86.2, Sodium 254.7, Carbohydrate 27.6, Fiber 0.8, Sugar 23.9, Protein 4.7
PINEAPPLE PIE IV
You can use either fresh or canned pineapple for this pie.
Provided by GINGER P
Categories Pineapple Pie
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
- Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 54.7 g, Cholesterol 50.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 232.6 mg, Sugar 38.8 g
PINEAPPLE PIE IV
You can use either fresh or canned pineapple for this pie.
Provided by GINGER P
Categories Pineapple Pie
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
- Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 54.7 g, Cholesterol 50.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 232.6 mg, Sugar 38.8 g
FROZEN PINEAPPLE PIE
This was posted on the back of a store brand can of sweetened condensed milk. It sounds so good. Unfortunately, my daughter's allergic to pineapple, but it gives options for lime, lemon, cranberry, orange or tangerine juice. I think the combination of orange and chocolate could be delicious. The prep time is a guess and does not include freeze time. I have not tried this, but I hope you like it!
Provided by Burned Toast
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Combine sweetened condensed milk and fruit juice concentrate.
- Fold in topping and food coloring. Pour into pie shell.
- Freeze. Defrost slightly before serving.
- Variations: substitute lime, pink lemonade, lemon, cranberry, orange or tangerine juice concentrate for pineapple.
- Source: Meijer, Inc.
Nutrition Facts : Calories 2305.7, Fat 92.5, SaturatedFat 71.6, Cholesterol 135, Sodium 566.4, Carbohydrate 344, Fiber 1.2, Sugar 342.8, Protein 36.5
PINEAPPLE PIE IV
You can use either fresh or canned pineapple for this pie.
Provided by GINGER P
Categories Pineapple Pie
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (225 degrees C).
- In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
- Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 54.7 g, Cholesterol 50.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 232.6 mg, Sugar 38.8 g
More about "pineapple pie iv food"
7 DELICIOUS OLD-FASHIONED PINEAPPLE PIE RECIPES: REAL ...
From clickamericana.com
5/5 (2)Total Time 1 hrCategory Vintage Dessert RecipesCalories 190 per serving
AMISH PINEAPPLE PIE {CREAMY, COOL, EASY PIE RECIPE …
From tastesoflizzyt.com
5/5 (4)Calories 213 per servingCategory Dessert
10 BEST CRUSHED PINEAPPLE PIE RECIPES | YUMMLY
From yummly.com
PINEAPPLE PIE - ALLRECIPES
From allrecipes.com
PINEAPPLE PIE - FILIPINO RECIPES. MGA LUTONG PINOY
From filipino-recipes-lutong-pinoy.com
PINEAPPLE PIE – RECIPE FROM YUMMIEST FOOD COOKBOOK
From yummiestfood.com
APPLE-PINEAPPLE PIE RECIPE - JESSICA B. HARRIS | FOOD & WINE
From foodandwine.com
Servings 1Published 2013-12-07
- In a large bowl, toss together the flour and salt. Using a pastry blender or two knives, cut in the shortening until the mixture is mealy. Sprinkle in 4 tablespoons of the ice water and stir with a fork until the dough comes together. If it is too dry and crumbly, add the remaining 1 tablespoon water, 1 teaspoon at a time.
- Halve the dough and pat it into two 7-inch disks. Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.
- Arrange one rack in the bottom third of the oven and another in the middle; preheat the oven to 450°. On a lightly floured surface, roll out 1 disk of dough into a 10- to 11-inch round. Transfer the dough to an 8-inch pie pan. Do not trim the overhanging pastry. Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet. Refrigerate the pastry while you proceed.
FRESH PINEAPPLE PIE FROM SCRATCH - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
5/5 (5)Uploaded 2018-06-25Category DessertPublished 2018-05-31
- Make the double pie crust with a food processor: Place cold butter, flour, salt, and sugar in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump and holds together when you press the crumbs together in your hand.
- If you don't have a food processor, then make the double pie crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
PINEAPPLE PIE IV | RECIPE | FOOD, PIE BAR RECIPES ...
From pinterest.com
Estimated Reading Time 5 mins
QUICK PINEAPPLE PIE | RICARDO
From ricardocuisine.com
5/5 (1)Category DessertsServings 6Total Time 35 mins
PINEAPPLE PIE IV | JUST A PINCH RECIPES
From justapinch.com
Servings 1
PINEAPPLE PIE - CRAVING FOR HOMEMADE?
From cravingforhomemade.wordpress.com
Servings 6Total Time 45 minsEstimated Reading Time 4 mins
PINEAPPLE PIE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
Canned crushed pineapple 20 Ounce (1 Can, Undrained)Salt 1/4 TeaspoonEvaporated milk 1/2 Cup (8 tbs)Sugar 1/2 Cup (8 tbs)
PINEAPPLE PIE BARS - COOK'N IS FUN - FOOD RECIPES, DESSERT ...
From piarecipes.com
PINEAPPLE PIE | NEOPETS ITEMS
From items.jellyneo.net
DOOF » PINEAPPLE PIE - LOTTIE
From lottieanddoof.com
PINEAPPLE PIE IV | RECIPE | BREAKFAST DESSERT, PINEAPPLE ...
From pinterest.com
PINEAPPLE PIE WITH CREAM CHEESE - THE SPRUCE EATS
From thespruceeats.com
PINEAPPLE PIE IV - ALLRECIPES.COM RECIPE
From crecipe.com
PINEAPPLE PIE IV PHOTOS RECIPE
From crecipe.com
BEST FOOD BLOG: PINEAPPLE PIE IV
From recipesofweek.blogspot.com
PINEAPPLE PIE IV - PRINTER FRIENDLY - ALLRECIPES.COM
PINEAPPLE PIE IV - REVIEW BY NAYLORRA - ALLRECIPES.COM
From allrecipes.com
PINEAPPLE PIE IV BEST DISHES - SASKINSIDER.BLOGSPOT.COM
From saskinsider.blogspot.com
PINEAPPLE PIE IV ALLRECIPES.COM | PINEAPPLE PIE, RECIPES, PIE
From pinterest.com
PINEAPPLE PIE IV | RECIPE | DESSERTS, PIE BAR RECIPES, FOOD
From pinterest.ca
PINEAPPLE PIE IV | RECIPE | PINEAPPLE PIE, PIE, RECIPES
From pinterest.com
PINEAPPLE PIE — THECOCONET.TV - THE WORLD’S LARGEST HUB OF ...
From thecoconet.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love