8 servings
YouTube instructional video is at the bottom.
What you’ll need
3 Twenty-ounce cans crushed or pineapple chunks (In 100% juice)
All-purpose flour
Sugar
Brown sugar
Salt
Unsalted butter (cold)
Butter flavored vegetable shortening (cold)
Cornstarch
Gelatin (optional)
Vanilla extract
Cinnamon
All spice
Tools you’ll need
9-inch round pie pan
Food processor or pastry cutter
Rolling pin
Mesh strainer
Pastry brush
Preparation of ingredients
Pie dough 1
Step 1- Add 2 and 1/3 cups all-purpose flour, 3 tablespoons sugar, 2 tablespoons brown sugar, 1/4 teaspoon salt, 6 tablespoons unsalted butter (cold) and 6 tablespoons butter flavored vegetable shortening (cold) into a large food processor. Pulse 12 to 15 times or until the butter and shortening are cut into the flour.
Step 2- Add the flour butter and shortening mixture into a large bowl. Add 1/2 cup + 1 tablespoon cold water and stir with a sturdy spoon until the mixture starts to come together. Form the mixture into a dough with your hands. Place into fridge for 15 to 20 minutes.
Pineapple filling
Note- This can be made with the dough is in the fridge.
Step 3- Add 3 twenty-ounce cans crushed or pineapple chunks (In 100% juice) into a mesh strainer with a medium-sized bowl underneath it. Remove the mesh strainer and shake the strainer slightly and set it on the side. Reserve 3/4 cup pineapple juice.
Step 4- Add 3/4 cup pineapple juice (Room temp) 2 tablespoons melted unsalted butter, 1/2 cup sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/8 teaspoon all spice, 1/8 teaspoon salt, 3 tablespoons cornstarch and 1/4 teaspoon gelatin into a medium-sized bowl. Stir all ingredients with a whisk until combined.
Preheat fire to medium heat.
Step 5- Add pineapple mixture into a small or medium-sized pot and stir. Let come to simmer first then let simmer for 1 to 2 minutes or until the mixture thickens. Add crushed or chunk pineapple drained and stir. Let the mixture cool completely.
Pie dough 2
Step 6- Cut the ball of dough in half using a serrated knife. Once done you will have 2 halves of dough. One will be for the bottom pie dough, and the second one will be for the top crust.
Bottom pie dough 1
Step 7- Lightly flour the surface of your table. Add the dough (1st half) on top of the table and press the dough down with your hands forming a flat circle. Sprinkle flour onto the dough. Roll the dough into a 15-inch in diameter circle. Dough should be thin and slightly translucent.
Top pie dough 1
Step 9- Lightly flour the surface of your table. Add the dough (2nd half) on top of the table and press the dough down with your hands forming a flat circle. Sprinkle flour onto the dough. Roll the dough into a 15-inch in diameter circle. Dough should be thin and slightly translucent.
Bottom pie dough 2
Step 10- Dip your finger into a small bowl of water and rub your finger onto the pie crust where the edge of the pie pan is. As you rub the dough it will create a thick-like paste. This will seal the top and bottom pie doughs and will prevent spillage during the baking process.
Step 11- Add the pineapple filling into the pie pan. Spread the filling around the pie pan as evenly as possible.
Top pie dough 2
Step 12- Roll the onto your rolling pin. Lightly add flour onto the dough to make sure the dough doesn’t stick onto itself. From there unroll the dough on top of the pie pan. Make sure the dough is covering the pie filling. Press the dough down slightly where the edge of the pan is. This will create a seal for the pie crust.
Step 12- Trim off the excess pie dough (both top and bottom doughs) with kitchen scissors. Leave 1 to 1 and 1/2 inches of pie dough hanging from the pie pan.
Step 13- Take the edge of the dough that’s hanging from the pie pan and roll it toward the edge of the pie pan.
Step 14- Crimp the edge of the pie crust using your hands. Picture demonstration is below.
Step 15- Take a serrated knife and place the tip directly in the center of the pie dough and turn the serrated knife this will create a tiny circle directly on top of the pie dough.
Step 16- Cut 4 slits at the top of the pie dough. Each slit should be 1 and 1/2 to 2 inches in length. Picture demonstration is below.
Decorating and baking the pie
Egg wash \ cinnamon sugar
Preheat oven to 350-degrees F.
Step 17- Whisk 1 large egg (Room temp) until combined. Lightly brush the egg on top of the pie dough using a pastry brush.
Step 18- Add 2 tablespoons sugar and 1 teaspoon cinnamon into a small bowl and stir until combined. Lightly sprinkle the cinnamon sugar mixture on top of the dough. You can even sprinkle some of the cinnamon sugar mixture on top of the edge of the pie crust as well.
Step 19- Place into a preheated 350-degree oven on the middle rack for 4 minutes. After 45 minutes, remove the pie from the oven. Let cool for 2 to 3 hours before serving. The pie filling will thicken as it cools. For best results serve the next day so flavors can settle and increase overnight.
YouTube instructional video
