Pineapple Upsidedown Pie

By amaliana

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.

Ingredients

• Pie Crust:
• Preheat oven to 375F
• 3 3/4 cups white or whole wheat white all purpose flour
• 3 sticks butter-frozen
• 1 1/2 teaspoons salt
• 3/4 teaspoon +/- ice water
• 1 1/2 teaspoons sugar
• Filling:
• 1 ripe pineapple cut into small bite-sized pieces
• 1/4 cup corn starch
• 1 cup brown sugar
• 1/4 cup cherry juice
• 1/2 stick butter
• 1/2 teaspoon pure vanilla
• Topping:
• 1 cup white or whole wheat all purpose flour
• 1/4 cup +/- milk or half and half
• 1/2 cup brown sugar
• 3 Tablespoons butter
• 1/2 teaspoon salt(if using salted nuts, may reduce)
• 3/4 cup macadamia nuts-(processed slightly)
• 1/2 small jar maraschino cherries

Preparation

Step 1

Pie Crust:

Place flour, salt and sugar in a food processor and combine. Cut butter into small pieces and process until it resembles a coarse meal(15 seconds or so). Add ice water slowly in through feed tube while processing just until dough holds together...no more than 30 seconds. Divide and wrap in plastic and refrigerate about 1 hour. Roll out 1/2 the dough for bottom pie crust.

Filling:
Saute 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 375F for 30 minutes or until golden brown.