Adding sugar to your delicious Pineapple Pie is advisable due to the fact that pineapples have a higher acid content compared to the other fruit ingredients from the pies she made.
If you’re interested in creating your homemade pie crust, please refer to her mixed Berry Pie recipe. We have a section that gives you instructions on how to make your own pie crust. Otherwise, here’s to show you how to bake a deliciously, juicy Pineapple Pie. Enjoy!
Ingredients: 6-8 servings
1 large fresh pineapple
3/4 cups white sugar
2 tbsp. cornstarch
Baking Procedure:
- Prior to baking, peal off and remove the hard stem part of the pineapple fruit, before cutting them in small chunks. Refer to Millie’s video for peeling guide. She can show you how to properly peel off pineapple, if you don’t know how, yet.
- Set oven temperature to 375F. On a bowl, mix the pineapple chunks with cornstarch, Pectin and this time we’re suggesting that you add sugar to the mix. Pineapples have a strong acidic content that can turn the pie sour to taste.
- Pour the pineapple chunks on one of the ready crusts, remove the second ready crust from its tray, apply it on the mix to serve as its cover. Fold the crust edges to seal the pie. Poke small holes on the top crust using a fork to allow the steam to scape from inside, therefore preventing pie crust to pop and destroy the pie.
- Brush the cover crust with egg yolk. This will produce a shiny brown look on the pie crust when done. Place pie in the middle rack of the heated oven, bake it up to 40-45 minutes. Crust will appear golden brown and crusty when perfectly baked.
- Turn off the oven and remove Pineapple Pie from the heat. Serve it warm or at room temperature. Cut a piece when ready. Top it with a scope of your favorite ice cream, prior to serving. Bon Appetit!
Tip: Refer to Mixed Berry Pie recipe for the homemade pie crust procedure, if desired.



