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Caribbean Pineapple Pie
Caribbean Pineapple Pie
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Prep Time:
1 hour
Total Time:
6 hours 35 minutes
Refreshingly tangy pineapple pie with tropical vibes, as easy as apple pie.
Ingredients:
  • 6 cups cut-up pineapple (2 medium)
  • 1 cup sugar
  • 2 tablespoons rum
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
  • 1/2 cup sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon butter or margarine
Instructions:
  • Combine pineapple, 1 cup of sugar, and rum in a large glass or plastic bowl. Cover and refrigerate for at least 4 hours.
  • Take a medium bowl and combine 2 cups of flour with salt. Use a pastry blender or two table knives to cut in the shortening until the mixture resembles small peas. Sprinkle cold water over the mixture, adding 1 tablespoon at a time. Stir with a fork until all flour is moistened, and the pastry nearly comes together in a ball (add 1 to 2 extra teaspoons of water if needed).
  • Combine the pastry into a ball and split it in half. Shape the halves into two flattened rounds on a lightly floured surface. Wrap them in plastic wrap and refrigerate for about 45 minutes until the dough is firm and cold but still easy to work with. Chilling helps the shortening firm up for a flakier pastry. If refrigerated longer, let it soften a bit before rolling.
  • Preheat oven to 425°F. Roll out 1 pastry round with a floured rolling pin until it's 2 inches larger than a 9-inch glass pie plate. Fold the pastry into fourths, then place it in the pie plate. Unfold the pastry and gently press it firmly against the bottom and sides of the plate.
  • 1. Drain the pineapple, saving the juice. Place the pineapple into the pastry-lined pie plate. 2. In a 1-quart saucepan, combine 1/2 cup of sugar, 1/2 cup of flour, cinnamon, and nutmeg. Add 1/2 cup of the saved juice (keep the rest for later). 3. Bring the mixture to a boil while stirring constantly. Boil and stir for 1 minute, then remove from heat. Mix in the butter. 4. Pour the sauce over the pineapple and trim the excess pastry to 1 inch from the edge of the pie plate.
  • Roll out another round of pastry into a 10-inch round. Cut the round into 1/2-inch strips. Place 6 strips across the filling. To create a lattice top, weave a cross-strip through the center by folding back every other strip going the opposite way. Continue weaving the lattice by folding back alternating strips before adding each cross-strip until the lattice is finished. Trim the ends of the strips. Fold the trimmed edge of the bottom crust over the ends of the strips to create a high edge, then seal and flute it. Cover the edge with a 3-inch strip of foil to prevent excessive browning while baking.
  • Bake for 35 to 45 minutes until the crust is golden brown and the filling bubbles, then remove foil for the last 15 minutes of baking.
  • In a medium bowl, use an electric mixer on medium speed to whip the cream cheese while gradually adding 1/4 cup plus 2 tablespoons of reserved pineapple juice until the mixture is smooth and creamy. Serve with pie.

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