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A bright, fresh pineapple pie featuring a thick, shiny pineapple filling made with fresh or canned pineapple, and a tender, flaky homemade buttery crust topped with a classic lattice design.

Ingredients

Scale
  • 2 cups chopped pineapple (fresh or canned, drained)
  • 1/2 cup pineapple juice (from the can or fresh)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 6 tablespoons ice water (plus more if needed)
  • 1 egg
  • 1 tablespoon milk
  • Powdered sugar (optional, for dusting)
  • Whipped cream or vanilla ice cream (for serving)

Instructions

  1. In a large bowl, stir together flour, sugar, and salt.
  2. Cut cold cubed butter into the flour mixture until it resembles coarse crumbs.
  3. Gradually add ice water 1 tablespoon at a time, mixing just until the dough holds together and is not sticky.
  4. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour.
  5. If using canned pineapple, drain thoroughly and blot excess moisture with paper towels.
  6. Whisk sugar, cornstarch, and salt in a saucepan, then whisk in pineapple juice and lemon juice until smooth.
  7. Cook the mixture over medium heat, whisking constantly, until it boils and thickens to a glossy, pudding-like texture.
  8. Remove from heat, stir in vanilla extract and chopped pineapple, then cool the filling completely.
  9. On a lightly floured surface, roll one chilled dough disc into a 12-inch round, place in a 9-inch pie pan, and trim edges.
  10. Pour the cooled pineapple filling into the crust and spread evenly.
  11. Roll out the second chilled dough disc and cut into 1-inch strips; chill strips 5–10 minutes if floppy.
  12. Lay half the strips horizontally over the filling, then weave the remaining strips vertically to create a lattice; trim excess and crimp edges to seal.
  13. Preheat oven to 400°F (200°C).
  14. Whisk egg and milk together to make an egg wash; brush over lattice and crust edges.
  15. Bake pie for 35–40 minutes until crust is golden and filling bubbles; cover edges with foil if browning too quickly.
  16. Cool pie at room temperature for at least 2 hours until filling sets before slicing and serving.

Notes

Substitute canned pineapple for fresh but ensure it is well drained., Chilling dough strips before weaving helps them hold shape better., If edges brown too fast, cover with foil or pie shield during baking., Let pie cool completely for clean slices., Use a fine whisk to keep filling smooth and lump-free., Pie can be refrigerated for 3 to 4 days; reheat slices in oven at 300°F for 8–12 minutes., Store-bought pie dough can be used as a shortcut, chilling dough strips if soft before handling.

Nutrition

Find it online: https://margorecipes.com/pineapple-pie-recipe-with-golden-lattice-crust-a-fresh-fruity-showstopper/