Fresh Pineapple Pie
We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.
Ingredients
8 serv.- large fresh pineapple↗1
- cup granulated sugar↗1⁄2
- tablespoons cornstarch↗2
- teaspoon freshly grated lemon zest↗1
- teaspoon ground nutmeg↗1⁄8
- cups water↗1 1⁄2
- drops yellow food coloring↗3
- Nut Crust
- cup toasted ground walnuts2⁄3
- cup vanilla wafer crumbs↗3⁄4
- tablespoon granulated sugar↗1
- tablespoons butter, melted↗5
Step-by-step instructions
- 1
Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
- 2
Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
- 3
Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
- 4
Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
- 5
Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.
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