PieDay Friday-Pineapple Pie

I love pineapple. From a creamy Dole Whip at Disney World to fresh pineapple spears late at night to a big glass of pineapple juice with breakfast. Pineapple is one of my favorite fruits and I just had to make a pie with it before the end of summer!
 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!

Tips:

• 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.

Pineapple Pie

 

1 unbaked pie crust
1 cup brown sugar
1/2 cup granulated sugar

1/3 cup plus 1 tablespoon cornstarch

1/4 teaspoon salt

1 20 oz can crushed pineapple with juice

1 20 oz can pineapple tidbits with juice

1 1/2 teaspoons lemon juice
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon rum extract, optional

 

Topping
1 stick butter, melted
3 tablespoons sugar
1 cup crushed Ritz style crackers

 

In a medium saucepan, combine brown sugar, sugar, cornstarch and salt. Stir in crushed pineapple with juice, pineapple tidbits with juice and lemon juice. Cook over medium heat stirring constantly until thickened, about 10 minutes. Once thickened and mixture comes to a low boil, set timer for 2 minutes (still stirring). Take off heat and let cool slightly. Add vanilla and rum extracts.  Pour into prepared pie crust (you may have some leftover, no need to overfill the crust) and place in a 425 degree oven for 25 minutes.

 

Meanwhile prepare topping by stirring 3 tablespoons of sugar into melted butter. Add cracker crumbs and toss to combine.

 

Once pie has cooked for 25 minutes, remove from oven and sprinkle with topping, return to oven and continue baking for an additional 10-15 minutes or until top is golden brown. Let cool and refrigerate for at least 3 hours before serving.

 

Overcooked Pineapple Pie!

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