“Thanksgiving is one of my favorite days of the year because it reminds us to give thanks and to count our blessings. Suddenly, so many things become so little when we realize how blessed and lucky we are.”– Joyce Giraud
I will say this a thousand times, Thanksgiving is my favorite time of year. We get to celebrate what we are grateful and eat our favorite foods and desserts.
Yum! Pineapple Pie is a family Thanksgiving tradition. It isn’t a well-known dessert. Honestly it really is unusual, but with its golden pineapple custard baked under a lattice crust it is pretty tasty dessert.
To start out, you will need to make your pie crust. You can buy this from the store or make yours from scratch. To make it from scratch, you will need a 9 in pie pan, flour salt, butter or lard, and cold water. You will put all those ingredients into a food processor.
My mother says the trick to making a great flaky pie crust is making sure all your ingredients are cold when you mix them together. Now that you’ve made your crust, put some flour on your counter or silicone mat to roll it out and put it into your pie pan. Set this aside until you have your pineapple filling ready.
Let’s start on your pineapple filling. For the filling you can use a mixer or a small bowl with a whisk. In a small mixing bowl beat eggs slightly. Add the melted butter, lemon juice, and water. Instead of using all the water. We like to drain the pineapple juice and add whatever water is needed to make the 1/2 c. By doing this your pie won’t be too watery and will have a nice pineapplely flavor to it. Blend these ingredients. Add sugar, flour, and salt; blend these until smooth. Next you’ll want to stir in the pineapple.
Once you have all of these items combined, you are ready to add it into your pie pastry. Cover it up with a nice lattice top. You can create a lattice top with a decorative pastry cutter or just use a knife to cut straight lines. Or crooked lines if you can’t manage to make them straight. The pie will look amazing no matter how you cut them.
Cover the edge of your pie with a 2-3 inch strip of foil to prevent excessive browning; remove the foil the last 15 minutes of baking. Bake it for 35 to 40 minutes at 400 degrees.
Let it cool and enjoy plain or with a whip topping.
Did you have extra pie crust? Don’t throw it away. Make a sad pie. Check that recipe out here.
This recipe came from a recipe book my Mom got when she first got married. It is from Betty Crocker. Enjoy!!
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