Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups crushed pineapple, drained
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 package (2 crusts) store-bought or homemade pie crust
- 1 egg, beaten (for egg wash)
- Additional sugar for sprinkling on top
Instructions
- Preheat your oven to 400°F (205°C).
- In a large bowl, mix the sugar, flour, and salt. Stir in the crushed pineapple, lemon juice, melted butter, and vanilla extract until combined.
- Unroll one pie crust and place it in a 9-inch pie dish. Pour the pineapple mixture into the crust.
- Cover with the second pie crust. Seal the edges by crimping with a fork or your fingers. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with a little sugar.
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool on a wire rack before serving.
Notes
- If the edges of the pie crust start to brown too quickly, cover them with foil.
- Serve the pie warm or at room temperature, ideally with a scoop of vanilla ice cream.
- The pie can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg