top of page

Fresh Pineapple Pie

Makes One Large pie

The peak season for Hawaiian pineapples generally comes in April and May, and with that I know its time for my favorite pie!

The natural sweetness of these delicious fruits in the early spring makes the perfect pie for our mild spring days, best served warm with vanilla ice cream!


1 Large fresh Pineapple

1 cup of granulated sugar

2 cups of water

The zest and juice of one medium orange

2 tablespoons of cornstarch

2 tablespoons of butter

1 fresh egg for egg wash


Clean and cut the entire pineapple into bite small pieces, place it in a medium pot and add the water and sugar, bring to a boil and cook at medium heat for about 10 minutes until the water is reduced and the pineapple is translucent and cooked.

Dissolve the cornstarch in the orange juice and add it to the cooking pineapple stirring to cook the cornstarch for another few minutes, the corn starch will thinking the mixture to a light – thick fruit jelly. Add the butter and orange zest, mix well and turn off the heat and set it to the side to cool.

Dived the Easy Best Pie Crust into two, one for the top, another for the bottom.

Roll the first section of dough out into your pie mold, place the cooled pineapple filling over the crust in your pie and roll out the second part of the dough to top and seal the pie.

Cut a small hole in the center of the pie, this will allow the steam of the pie to come out during baking preventing for your pie to get soggy.

Combine your fresh egg with one tablespoon of water to create your egg wash. Brush the top of the pie and sprinkle sugar over the top.

Bake for 30-40 minutes or until your pie is gold dark!

Enjoy the sweet flavor and Happy Baking!

Chef Martin Lopez

bottom of page