I took my favorite elements from about 3 different pineapple filling recipes and paired it with my sweetened version of the topping from my favorite pineapple casserole recipe. When put all together it created a fantasitcally scrumptious pie; even if I did get distracted during the last few minutes of baking and over-cooked it a little!
- You will probably have extra filling so make sure not to overfill the pie crust. You can use that excess as an ice cream topping or spread on your toast the next morning.
- Watch the topping as it cooks fairly closely. I baked the pie for 25 before I added the topping and 15 after I added it and it was about 3 minutes too long for my pie. Next time, I will start checking on it after 10 minutes.
- If you don't want the big chunks of pineapple in the pie, use 2 cans of crushed pineapple. You can even go at it with an immersion blender to make the entire filling smooth.
- The amount of rum extract I added doesn't really give it a "rummy" taste, it just boosts the pineapple flavor. You can add more if you wish or leave it out entirely. I tasted the mixture before I added it and right after, and I liked it after better.
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon rum extract, optional
1 stick butter, melted
3 tablespoons sugar
1 cup crushed Ritz style crackers
|Overcooked Pineapple Pie!|