Fluffy Easter Pineapple Pie (Print Version)

# Ingredients:

→ For the crust

01 - 2 1/2 cups all-purpose flour (300 grams)
02 - 1/3 cup granulated sugar (68 grams)
03 - A small pinch of salt
04 - 1 1/2 sticks cold butter (170 grams), cubed
05 - 3 large eggs
06 - 1-2 tablespoons cold milk (only if needed for dough)
07 - 1 beaten egg yolk (for glazing)

→ For the pineapple filling

08 - 5 cups diced fresh pineapple (about 800 grams, roughly 1 large pineapple)
09 - 5 tablespoons corn starch (50 grams)
10 - 1 cup water (250 ml)
11 - 1 stick of cinnamon (approximately 2 1/2 inches)
12 - 1 cup sugar (200 grams)

# Instructions:

01 - In a large bowl, combine the flour, sugar, and salt. Add the cubed cold butter and use a fork to blend until the texture resembles coarse cornmeal. Add the eggs one by one, stirring with the fork or a pastry cutter until fully incorporated after each addition.
02 - Transfer the dough onto a lightly floured work surface and knead it with your hands. If the dough feels too dry, gradually add up to two tablespoons of cold milk. Once the dough is smooth, divide it into two equal pieces and flatten each into a disk. Cover both disks with plastic wrap and refrigerate for at least 30 minutes to allow the dough to relax.
03 - While the dough is chilling, prepare the filling. In a large pot over low heat, combine the diced pineapple, sugar, and cinnamon stick. In a small bowl, dissolve the cornstarch in a cup of water, then pour this mixture into the pot with the pineapples. Stir continuously and cook for about 10 minutes until it thickens and turns more transparent. Continue cooking for an additional 5 minutes after thickening, then remove from heat. Discard the cinnamon stick and allow the filling to cool completely.
04 - Once the dough has chilled and the filling is cool, take the dough disks out of the refrigerator. On a floured surface, use a rolling pin to flatten each disk into a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with one rolled-out piece of dough, saving the other for the top of the pie.
05 - Pour the cooled pineapple filling into the lined pie dish. Cover with the second disk of dough. Cut a small vent in the top crust to allow steam to escape during baking. Trim any excess dough from the edges and press down to seal the top and bottom crusts together. Crimp the edge with your fingers to form a decorative border. Brush the top surface of the pie with beaten egg yolk for a shiny golden finish.
06 - Preheat your oven to 350°F (175°C). Place the pie into the oven and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let it cool slightly before serving.

# Notes:

01 - This Fluffy Easter Pineapple Pie combines a buttery, tender crust with a sweet-tart pineapple filling that's perfect for spring celebrations.
02 - Using fresh pineapple gives this pie a vibrant flavor that canned just can't match, though you can substitute canned in a pinch.
03 - The pie can be made a day ahead and stored at room temperature, making it perfect for holiday meal prep.

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