Sweet, juicy pineapple baked to perfection inside a flaky pie crust and topped with a coconut macadamia nut topping.
Pineapple Pie with a Coconut Macadamia Nut Crumb Topping
For the pie crust:
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 cup crisco
- 1/4 cup unsalted butter, chilled
- 2-3 tbsp ice cold water
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/4 tsp salt
- 5 tablespoons unsalted butter, chilled
- 1/2 cup finely chopped macadamia nuts
- 1/4 cup sweetened shredded coconut
For pie filling:
- 1 medium pineapple, peeled, cored and chopped into 1/2-inch pieces (measure 4 cups of fruit)
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp unsalted butter, cut into cubes
To make the pie crust, stir together flour and salt. Grate butter into flour mixture using the large holes on a grater box. Add the shortening. Using a pastry cutter, cut the fat into the flour until it resembles pea sized crumbs. Stir in ice cold water, one tablespoon at a time until the dough just comes together (still shaggy, but will form a disc, not wet). Gather dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 425 degrees F and make crumb topping (I use the same bowl for this as I did for the pie crust, no need to wash it out). Stir together flour, brown sugar, and salt. Grate the butter into the bowl, then use your hands or a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs. Stir in the nuts and the coconut. Cover and refrigerate until ready to use.
While the pie crust chills, prepare the pineapple by peeling, coring, and chopping into 1/2-inch pieces. Measure 4 cups of fruit into a medium bowl and set aside. When the pie crust is sufficiently chilled, roll out to about 1/4″ thickness and lay in a 9-inch disposable or metal pie plate*. Cut off any excess and crimp the edges.
When oven is preheated, stir the sugar and cinnamon into the pineapple. Pour into prepared pie crust, dot with the tablespoon of butter, and top with prepared crumb topping.
Place pie plate on cookie sheet and bake for 15 minutes. Reduce oven temperature to 375 degrees and bake for 40 more minutes, covering top with foil near the end of it starts to get too brown.
Remove from oven and cool on cookie sheet for 10 minutes; then remove to cooling rack and cool for 90 minutes before slicing and serving.
This pie is best served at room temperature or warmed. It can be reheated in a 350 degree oven for 10 minutes. Store at room temperature overnight and then store in refrigerator for up to 5 days.
*if you bake this pie in a glass or ceramic plate, the bottom crust will get soggy. Bake it in a disposable or metal pie plate only!
recipe source: pie crust is my own, pie filling and topping from my favorite pie cookbook of all time: Perfect Pies by Michele Stuart.