Pineapple Pie

[eleny]

I made one using this recipe for the crust from buzzycrumbhunger http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=68372&mesg_id=68403

This is the crust made with canola oil. It's great! I used half whole wheat flour & half all purpose white and regular 2% milk. Another easy crust recipe that came out perfect and very tasty.

No pictures since it's all gone. :D

[buzzycrumbhunger]

1. Pineapple?

I've never heard of such a pie, but color me intrigued. I've got about two dozen pineapple plants outside my kitchen and am dying to have such a glut that I'm desperate for new ways to use them up. (So far, they're producing far enough apart that we simply devour them in orgiastic bliss.) I'm so glad the crust turned out well--it's insanely easy, isn't it? :D

[hippywife]

2. Now I'm envious!

I cut up a fresh pineapple last night to pack with cottage cheese in our lunches. It really is like having dessert!

We were just talking last night, too, they hubband and I, that there is no way to ever go back to canned pineapple. No way in hell!

:hi:

[eleny]

3. Here's the recipe I used

http://allrecipes.com/Recipe/Pineapple-Pie-III/Detail.aspx

It calls for canned crushed pineapple. But perhaps you know how to process your pineapple so it's the same.

One thing I'm going to do is to increase the amount of filling. I used an 8 1/2 inch disposable aluminum pie pan from the grocery store and I could have increased the filling by 50% to 30 oz. Next time I'll do that.

My favorite pastry from our local Mexican bakeries is the pineapple (piña). And this pie is the very same flavor. We have a neighbor who said he likes pineapple pie so I found that recipe and made a test pie first. Now I'm ready to make him one with the tweak of using more filling.

One last thing - Yes! This pie crust recipe is insanely easy. Between the two new crust recipes, from you & grasswire, we're in pie heaven around here.

[buzzycrumbhunger]

4. Pie heaven!

I keep thinking about how my mom said you couldn't use fresh pineapple in Jell-O (as if!) because there's something about the acid or enzymes that keep it from setting up. I think since this cooks it a bit, it must not be an issue. I've realized great success with fruit pies since I realized I get the best results just doing them on the stovetop and dumping into a prepared crust, and it never would have occurred to me to try it with pineapple. You wouldn't even need much sugar to do it. I'm gonna try it next time!

HW, you are right about fresh versus canned. I only plant the gold variety (if you spring for the Dole Gold, you just slap the top into the ground and it takes off and spawns endless generations) and they're so amazingly good, it's like the nectar of the gods. It's really pathetic when you're driven to keep eating even when your lips are frazzled from the acidity. I have to admit that as unhappy as I am in FL (I'm afraid I'm just wired to be a Midwest girl), fresh pineapples are the thing I might miss the most. I would trade my Valencia or Ruby Red citrus for a proper apple tree and magnolia for lilacs and peonies, but I don't think IA has anything to compare with pineapple. Then again, I would kill to live in morel country again. . . That's become a real obsession for me since being stuck here.

Man, this forum is so dangerous. I can't even fulfill my pineapple craving now that you've got me going. I do have a few peaches getting overripe on me, though. . . Might have to whip out Mom's Double Treat Peach Pie recipe and satisfy this sweet tooth. No great secret to that recipe, in case I've got your interest--the "double treat" is that half the peaches are fresh and you dump the partially cooked ones in syrup over them, then slap it in the fridge to cool. :9

[hippywife]

5. I'm pretty sure that won't work in OK, unfortunately.

Definitely not tropical weather here. Especially at the moment. Brrrr.!

I do buy the DelMonte Gold variety because that's about all I ever have access to. I haven't investigated DelMonte's practices, they may not be better than Dole...who knows. It would be really, really difficult to live without pineapple. Really difficult.

I may attempt this pie, it does sound very good. Maybe a layer of sweetened cream cheese below the fruit? Topped with some sliced almonds or chopped macadamias? Hmmmm.

I wanna go to pie heaven when I die. :rofl:

[eleny]

6. Cream cheese for sure...

When I was little my grandpa would take me down to the German bakery to get a cheese cake. I liked the one that had a spoon of pineapple on top. Each slice would get a little bit of the fruit. It was so good.

I've always been a pineapple fan. They can't grow here, either.

[eleny]

7. I found some recipes using fresh pineapple so it can be done

Here's one http://www.cdkitchen.com/recipes/recs/300/Fresh_Pineapple_Pie45398.shtml

[The empressof all]

8. I'm thinking Pineapple coconut pie.

Mmmmmmmmm Maybe something creamy using Sweetened condensed milk but baked to be more like a macaroon kind of filling but creamier. I'm gonna have to look into this.

[grasswire]

9. when I was a baker I made pineapple-coconut custard pie

I kind of made it up, using a coconut custard (not coconut cream) for the base idea, and adding drained crushed pineapple, some dark rum, nutmeg, good vanilla, and a bit of that coco-loco stuff.

Any variation on that will work well. I called it an aloha pie, and the customers liked it quite a bit.

[The empressof all]

10. I may have to try making one this week

I have everything except the macadamia nuts. I'm wondering what would happen if I combined sweetened condensed milk with some beaten eggs pineapple, coconut and a little vanilla or coconut extract. I want to go for something rich and creamy but not too heavy. Do you think having eggs to a ribbon stage would give enough lift or too much? I'm not much of a baker so I don't even know if I'm going in the right direction. Do you think I should drain the canned crushed pineapple?

[grasswire]

11. you know what?

The coconut is pretty sweet. The Eagle Brand might be too much with it. You might want to try a custard base. Eggs, half and half. I think three or four eggs and 12 oz half and half would be great, with 3/4 cup sugar. Just beat them together until the eggs are smooth. You can do it with a whisk.

Yes, you should drain drain drain your pineapple. Put it in a sieve and press out the liquid with the back of a spoon. You might want to use tidbits instead of crushed but if you already have crushed, that's fine.

Another hint: brush the bottom of your pie shell with some egg white before pouring your filling in. This will help keep it from being gooey from the wet filling.

I'm assuming that you are considering a one-crust pie? If so, your pie will be slightly browned and toasty on top when done. Stick a knife into the center, and if it comes out clean, it's done.