- 8
Ingredients
- Pineapple Upside-down Pie
- Preheat oven 375 degrees
- Pie crust
- 3 3/4 c. white or whole wheat white all purpose flour
- 3 sticks butter-frozen
- 1 1/2 t. salt
- 3/4 +/- ice water
- 1 1/2 t. sugar
- Filling
- 1 ripe pineapple cut into small bite-sized pieces
- 1/4 c. corn starch
- 1 c. brown sugar
- 1/4 c. cherry juice
- 1/2 stick butter
- 1/2 t. pure vanilla
- Topping
- 1 c. white or whole wheat white all purpose flour
- 1/4 c. +/- milk or half & half
- 1/2 c. brown sugar
- 3 T. butter
- 1/2 t. salt (if using salted nuts, may reduce)
- 3/4 c. macadamia nuts- (processed slightly)
- 1/2 small jar maraschino cherries
Preparation
Step 1
Active Time: 30 Minutes
Total Time: 30 Minutes 12 Servings
I love pineapple upsidedown cake, and my mom would always make one for Christmas. But I always wanted more of the good stuff...the pineapple! So I came up with a pie alternative.
Pie Crust
Place flour, salt & sugar in a food processor and combine. Cut butter into small pieces and process until it resembles a coarse meal (:15 or so). Add ice water slowly in through feed tube while processing just until dough holds together…no more than :30. Divide and wrap in plastic and refrigerate about 1 hour. Roll out ½ the dough for bottom pie crust.
Filling:
Sauté’ butter, pineapple and brown sugar. Add vanilla. Mix cornstarch with juice and add to thicken. Pour into pie crust.
Topping:
Cut cherries in half and arrange on top of filling. Mix flour, brown sugar, salt and butter with pastry blender. Add milk as needed to make a crumbly mixture. Add nuts and top pie with mixture. It should resemble a crumble. Take remaining pie crust and arrange lattice top. Bake at 375 degrees for 30 minutes or until golden brown.