Pineapple Upsidedown Pie

By jkelly117

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

Details

Servings 8

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.