Pineapple Pie

[Kitty]

Come on guys give this a try

Ingredients:​

• For the crust:
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ¼ cup sugar
  • 1/4 teaspoon salt
  • 4-5 tablespoons cold water
• For the filling:
  • 2 cups fresh or canned pineapple chunks (drained if canned)
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 tablespoon butter (to dot on top)

Instructions:​

1. Make the crust:
   • In a mixing bowl, combine flour, sugar, and salt.
   • Cut in the butter until the mixture resembles coarse crumbs.
   • Stir in cold water, one tablespoon at a time, until the dough comes together.
   • Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling:
   • In a saucepan over medium heat, combine pineapple, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
   • Cook while stirring until the mixture thickens and starts to bubble. Remove from heat and let it cool.
3. Assemble the pie:
   • Preheat your oven to 425°F (220°C).
   • Roll out one dough disk on a floured surface to fit your pie pan. Place it in the pan and fill it with the cooled pineapple mixture.
   • Roll out the second dough disk and place it over the filling. Seal and flute the edges. Cut slits in the top crust for steam to escape. Dot the top with butter.
4. Bake:
   • Bake for about 25-30 minutes, or until the crust is golden brown.
   • Let the pie cool for at least 15 minutes before slicing.

Serve:​

Enjoy your pineapple pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or whipped cream on the side!

Feel free to tweak the recipe to suit your taste—add coconut for a tropical twist or a bit of ginger for some spice!