Fluffy Easter Pineapple Pie (Print version)

A bright Easter pineapple pie with a tender butter crust, glossy fresh pineapple filling, and a light spring flavor.

# Ingredients:

For the butter crust

01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon fine salt
04 - 1 cup (226 g) cold unsalted butter, cubed
05 - 6-8 tablespoons ice water

For the pineapple filling

06 - 4 cups (650 g) finely chopped fresh pineapple
07 - 2/3 cup (135 g) granulated sugar, plus more if needed
08 - 1/4 cup (32 g) cornstarch
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon ground cinnamon
12 - 1/8 teaspoon fine salt

For finishing

13 - 1 large egg
14 - 1 tablespoon milk
15 - 1 tablespoon coarse sugar, optional

# Instructions:

01 - Whisk the flour, sugar, and salt in a large bowl. Cut in the cold butter until the pieces are pea-sized, then add ice water 1 tablespoon at a time until the dough just holds together.
02 - Divide the dough into two disks, wrap, and refrigerate for at least 30 minutes. Cold dough bakes up flakier and is easier to roll.
03 - Combine pineapple, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a saucepan. Cook over medium heat for 6-8 minutes, stirring often, until thick and glossy. Cool until warm or room temperature.
04 - Heat the oven to 400°F (200°C). Roll one dough disk into a 12-inch round and fit it into a 9-inch pie plate.
05 - Spoon the cooled pineapple filling into the bottom crust. Roll the second dough disk over the top, trim and crimp the edges, then cut several vents in the center.
06 - Whisk the egg with milk and brush it over the top crust. Sprinkle with coarse sugar if using. Bake for 20 minutes, then reduce the oven to 375°F (190°C) and bake 25-30 minutes longer, until golden and bubbling.
07 - Let the pie cool for at least 3 hours before cutting so the pineapple filling sets cleanly.

# Good to know:

01 - Use ripe fresh pineapple for the brightest flavor.
02 - The filling and dough can be made 1 day ahead.
03 - Cool the baked pie fully before slicing.

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