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Pineapple Pie

This pineapple pie recipe features a double crust. Mix 1 teaspoon lemon zest into the pastry for an unforgettable crust.

How to Make It

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.

  3. Line a 9-inch pie dish with 1 crust. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.

  4. Bake in the preheated oven until golden brown, about 35 minutes. Serve chilled or at room temperature.

Ingredients

  • 1 (20 ounce) can crushed pineapple with juice

  • ¾ cup white sugar

  • 3 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 (14.1 ounce) package double-crust pie pastry, thawed

  • 2 tablespoons milk

  • 1 tablespoon white sugar

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