5D4B3447 - Vintage Double-Crusted Pineapple Pie

Vintage double-crusted pineapple pie

Yield 8 servings



  1. Preheat oven to 425F.
  2. In a medium saucepan over low heat, combine pineapple, juice, granulated sugar, tapioca, lemon zest, lemon juice and 1 tablespoon butter. Stir together and cook for 3 minutes.
  3. Stir in vanilla and remove saucepan from heat. Set aside to cool for 10 minutes.
  4. In a small bowl, make an egg wash by whisking together egg white and water. Set aside.
  5. Place small disk of leftover dough on parchment paper. Roll dough out with a rolling pin and use a large pineapple-shaped cookie cutter to create pastry design for the center of pie.
  6. Using pre-filled dough-lined pie plate, add filling, pouring it to 1/2-inch from top of pie plate. Dot top of filling with remaining 2 tablespoons of butter.
  7. Place second rolled-out pie dough over top of filling. Trim and flute edges.  
  8. Brush egg wash over top crust and all over pineapple cutout. Place pineapple dough cutout in the center of pie. Using a sharp knife, cut 4–6 slits in top crust around pineapple design to allow steam to escape while the pie is baking. Lightly score pineapple with a crisscross pattern.
  9. Sprinkle top crust with turbinado sugar.
  10. Bake pie for 15 minutes.
  11. Reduce oven temperature to 375F and continue to bake for 35 to 40 minutes or until top is brown and crispy.
  12. Remove pie from oven and cool for 15 to 30 minutes to allow filling to set.
  13. Slice and serve.

*We used Art of the Pie’s half leaf lard and half butter pie crust recipe.

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Recipe by Grateful | at