Saturday, May 31, 2008

Pineapple Pie; for breakfast


When I talked about what my eating establishment might be, if I had the guts to open one, it made me hungry for my favorite pie, pineapple. Our mom/grandma used to make it and I usually requested it for my birthday. Who needed cake if you have a great pie baker, and she was.

It is pretty easy and great for winter time as you can make this one when there isn't any fresh fruit in the markets.

Pineapple Pie
9-inch pie

Filling
2 cans crushed pineapple, drained
2 tablespoons flour
1/2 cup sugar
The amount of sugar has to do with the sweetness of the pineapple. This is where you'll need to taste it.

Pie crust
2 cups flour
2/3 cup shortening
3/4 teaspoon salt
4-6 tablespoons ice water

Cut in the shortening with a pastry blender until it's the size of small peas. Sprinkle water over flour mixture a tablespoon at a time.

Big hint: This all has to be done quickly as the flour will absorb more water than necessary. Too quick and you don't get enough moisture in the flour. It just needs to hold together. It is all by touch so I don't use a food processor to mix the dough.

Divide dough into two parts. Roll out on floured board to desired size. Line pie pan with with one piece and roll out the top.

Mix filling well and pour into pie crust, brush edges with water. Dot with butter and top with second crust. Crimp the edges, slash the top, and bake in 450 degree oven for 10/12 minutes, reduce heat to 350 and bake another 40 minutes or until nicely browned.

Another big hint: I put a piece of penne pasta upright in the top, to vent the pie. This helps with boil-overs and a mess to clean up in your oven. Don't ask me why it works but it usually does for me.

Cool and serve.

Last big hint: For the shortening, of that cup I use Crisco and a few tablespoons of butter. I've never use lard but one of the grandmothers did and it was delicious, artery clogging but delicious. I believe you use less lard.

We had one slice after dinner and one for breakfast. Now the rest is wrapped to give to the neighbors. With only two of us here, I've found it's easier to just get it out of the house and they are pretty happy with the results.

4 comments:

La Vida Dulce said...

How clever! Using a piece of pasta as a pie vent is very inventive. Never had much desire to purchase the cute little pie birds in the cookery shops. Ah, pie for breakfast, such a wonderful way to start the day.

Moon said...

Thanks, I can't even remember who told me to do that, I've been doing it that long. If it's a real juicy pie I'll use two pieces of penne.

Sophie said...

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Sophie
http://blog.keyingredient.com/

Annes Aeon Lane said...

Pie for breakfast?! I might just be in love with your blog now or I might appreciate this post way too much, lol.
thankyouthankyouthankyou.