Pineapple Pie

By Chezlamere

courtesy three sources
annmah.net
nytimes.com
nicerecipes.wordpress.com

Ingredients

• For the filling:
• 3 cups drained pineapple tidbits, save the juice
• 1/2 cup pineapple juice
• 3 tbsp cornstarch
• 3/4 cup sugar
• juice and rind of 1 lemon
• 3 tbsp butter
• For the crust:
• All-Butter Pie Crust (With Variations)
• Time: 15 minutes plus one hour's chilling
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, preferably a high-fat, chilled and cut into 1/2-inch pieces
• 2 to 5 tablespoons ice water.

Preparation

Step 1

for the filling
Heat reserved pineapple juice. Blend cornstarch with sugar and add to hot juice.
Stir over low heat until mixture is clear and thickened
Add juice of lemon and grated rind and butter and the pineapple to the liquid in pot

cool mixture while making the crust

For the crust


All-Butter Pie Crust (With Variations)
Time: 15 minutes plus one hour's chilling

1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
2. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour before rolling out and baking.
Yield: One 9-inch single pie crust. Recipe can be doubled for a double crust; divide dough into two balls and form two disks before chilling.
Variations: You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.

Be sure to cut vents into top crust to release steam while baking at 425 for 25-30 minutes