Pineapple Pie

By LoriCaputo

Ingredients

• 2 tbs. butter
• 3 tsp. sugar
• 1 pineapple, trimmed, peeled, quartered, and thinly sliced
• 1 lb. frozen puff pastry, thawed
• 2 ladyfingers
• 1 cup shelled pistachio nuts
• 2 tsp. icing sugar, plus extra
• 1 egg, beaten with 1 tsp. water

Preparation

Step 1

Preheat the oven to 375 degrees. In a skillet over medium heat, melt the butter with the sugar and cook to a syrupy consistency. Lower the heat, add the pineapple slices, and cook 8 minutes, stirring constantly, until they start to form a crust. Set aside.

On a lightly floured surface, roll out the puff pastry to a 1/8 inch thickness. Cut in half, one piece slightly larger than the other. Line a 9 inch round pan with the larger piece of pastry. In a food processor, grind the ladyfingers, pistachios, and 2 tsp. of icing sugar, and add to the pie pan. Place the pineapple on top and pour the syrup over. With a pastry wheel, score the remaining sheet of pastry with a crisscross pattern. Brush it with egg wash, and place on top of the pie dish. Trim off the excess dough along the edges. Seal the top and bottom sheets of dough together, and dust with icing sugar. Bake for 20 minutes, until golden. Set aside to cool and slice.