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Fresh Pineapple Pie

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  Pineapples 2 Medium
  Sugar 1 Cup (16 tbs)
  Pastry for a double crust 9 inch pie 1
  All purpose flour 1⁄2 Cup (8 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Butter/Margarine 2 Tablespoon

Cut a thick slice from top and bottom of each pineapple.
Cut remaining pineapple into 1-inch-thick slices; remove rind and core.
Cut rings into 1/4 inch pieces.
Place in shallow dish; sprinkle with 1 cup sugar.
Cover; refrigerate at least 5 hours.
Heat oven to 425°.
Drain pineapple, reserving 1/2 cup syrup.
Prepare pastry.
Turn pineapple into pastry-lined pie pan.
Stir together 1 cup sugar and the flour in small saucepan.
Gradually stir in reserved syrup.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat; stir in lemon peel and "juice.
Pour syrup mixture over pineapple; dot with butter.
Cover with top crust which has slits in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3486 Calories from Fat 239

% Daily Value*

Total Fat 114 g175%

Saturated Fat 15.7 g78.4%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 24.9 mg1%

Total Carbohydrates 626 g208.8%

Dietary Fiber 30 g120.1%

Sugars 397.5 g

Protein 36 g71.2%

Vitamin A 38.3% Vitamin C 1610.2%

Calcium 28.3% Iron 48.6%

*Based on a 2000 Calorie diet

Fresh Pineapple Pie Recipe