Description
A flaky, buttery crust filled with warm, spiced pineapple makes this Pineapple Mexican Pie a comforting dessert perfect for holidays or everyday family gatherings.
Ingredients
For the Pineapple Filling:
1 medium fresh pineapple (3 to 3½ cups, finely chopped)
¾ cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
½ cup water
For the Pie Dough:
2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
To Assemble:
1 egg (beaten for egg wash)
Granulated sugar for sprinkling (optional)
Instructions
1. Prepare the Pineapple Filling:
2. In a saucepan, combine pineapple, sugar, cornstarch, cinnamon, and water.
3. Cook over medium heat until boiling.
4. Reduce to low and simmer for 12–15 minutes until thickened.
5. Let the filling cool completely.
6.
7. Make the Pie Dough:
8. In a bowl, whisk flour, salt, and sugar.
9. Cut in cold butter until mixture forms coarse crumbs.
10. Add ice water one tablespoon at a time until dough comes together.
11. Divide into two discs, wrap, and refrigerate for 30 minutes.
12.
13. Assemble and Bake:
14. Preheat oven to 375°F (190°C).
15. Roll out bottom crust and place in a 9-inch pie pan.
16. Fill with cooled pineapple mixture.
17. Roll out top crust and place on top or make lattice.
18. Seal and crimp edges. Cut slits if using whole crust.
19. Brush with egg wash and sprinkle sugar.
20. Bake 40–45 minutes until golden brown.
21. Cool for at least 2 hours before slicing.
Notes
Substitute canned pineapple if needed—drain well and reduce sugar.
Serve warm with ice cream or cold from the fridge.
Make filling and dough a day ahead to save time.