CONTACT Becky      Back to the main FOOD page.      BACK
Pineapple Pie



Pineapple Pie





CRUST:
  • 1 large Can of crushed pineapple, undrained
  • 1 cup Sugar or brown sugar
  • 4 Tablespoons Flour, all-purpose; sifted
  • 2 Tablespoons Lemon juice; (optional)
  • 1 Tablespoon Vanilla extract; (optional)
  • 2 Tablespoons Butter Instructions:
    Butter can be substituted for half of the shortening for a flakier crust. Mix the dry ingredients. Cut one-half of the shortening into the flour until the mixture is like a coarse meal. Cut in remaining shortening until it looks like large peas. Make a stiff paste with the cold water adding 1 tablespoon at a time and tossing lightly with a fork just until dry ingredients are moistened (not too sticky and not too dry). Squeeze the dough between fingers to check; if it falls apart, add water, if it is too sticky, add flour. All pastry needs a quick (hot) oven at first to keep it from melting. Never grease the pie plate. Divide into two parts, one slightly larger than the other. Shape both parts into flattened disks, wrap in plastic, and chill for 2 hours or freeze for 30 minutes. Remove from refrigerator. After 5 minutes, place between two pieces of wax paper and roll to 1/8-inch thick and approximately 12 inches diameter. Roll from the center out to the edges. Roll the dough onto the rolling pin or fold into quarters to move it to the plate. Place it in the plate and gently work it into the shape of the plate without stretching to help prevent shrinking. Moisten the dough to patch tears with pieces of rolled out dough. Optionally, prick the crust with a fork all over and brush with egg white to prevent sogginess (I have never tried this).
    Mix the sugar and flour. Add the contents from the can of pineapple. Add the lemon juice or brown sugar and vanilla extract in lieu of granulated sugar if desired. Stir thoroughly. Pour the filling into the pie shell. Add the butter, dotting it on the surface of the filling. The filling can be divided in half and used to make two pies if desired.
    Roll the top out to fit the plate. Moisten the edge of the bottom crust. Roll the top up on the rolling pin and place on top of the pie. Fold and roll the top edge under the lower edge until even with the pie plate, pressing on the rim to seal and then flute. Pierce the top with a fork or knife several times to allow steam to escape. Sprinkle with sugar and bake 45 minutes at 375ø. To prevent excessive browning of the edges, cover them with a 2 - 3-inch strip of aluminum foil until the last 15 minutes. Allow to cool and serve when ready.
    Yield: 6 servings


    To make the crust flakier, reduce the shortening by half and mix as instructed. Roll out to 1/3-inch thick. Divide an equal amount of butter in half and dot the first half on the mixture. Dust with flour and fold in thirds; pat and roll out again, repeat this until the butter is used and roll up as a jelly roll. Divide as instructed and roll out or it can be kept in the freezer until needed.

    To make empa¤ada's, divide the dough in half and roll out each half slightly larger than the pie plate. Invert the pie plate and place on top of the dough. Trim the dough to the size of the plate. Place the dough in the pie plate and pour in one-quarter of the pie filling. Fold dough over forming a half-moon shape and fold and crimp the edges together.

    The excess dough can be rolled out in a circle and filled with cinnamon, sugar, and butter then folded and crimped and baked with the pie.

    A lattice top can be used. Leave the bottom crust 2 inches larger than the plate. Cut the top into 10 one-half inch wide strips. Place 5 strips one inch apart across the filling. Weave a cross-strip through the center by first folding back every other one of the original strips. Continue weaving until the lattice is complete, folding back the alternate strips each time a cross-strip is added. Fold the trimmed edge of the lower crust over the ends of the strips, building up a high edge. Seal and flute.


    Things to remember:

    * Have ingredients to begin with, at about 70 Degrees.

    * Handle dough lightly to incorporate as much air as possible and to inhibit the development of gluten. The aim here is a flaky and tender crust. Don't overstir because it will toughen the dough.

    * Avoid too much flour, which toughens pastry.

    * Avoid too much liquid, which makes it soggy.

    * Avoid too much shortening, which makes dough greasy and crumbly.

    * Chilling pastry dough after mixing tenderizes it, keeps it from shrinking during baking and makes it easier to handle. Refrigerate dough, covered, for 2 hours or more. Be sure to remove the dough from the refrigerator at least 5 minutes before shaping, otherwise you may have to overhandle it. Press it into the approximate shape needed. Roll as lightly and as little as possible.

    * Choose non-shiny pie pans for good browning.

    * Always start the baking in a very hot oven, preheated to the temperature indicated. The contrast between the coolness of the dough and the heat of the oven causes rapid air expansion and contributes to the desired lightness of texture.