Pineapple Crumb Pie

Name: Pineapple Crumb Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); Cinnamon Sugar Crumb Topping (page 12); 1/2 cup sugar (to taste, depending on the sweetness of the fruit); 1 teaspoon ground cinnamon; 1 medium, ripe pineapple, peeled, cored, and cut into 1/2-inch cubes (4 cups); 1 tablespoon salted butter

By Michele Stuart

January 24, 2012

When Kelly told me he was going to try making a pineapple pie, I thought he was crazy. I’ve heard of pineapple in a lot of things . . . but pie? Wanting no part in this, I told him to go for it, and walked away. A few days later, I found myself biting into Kelly’s first attempt. It wasn’t bad—granted, it wasn’t great either—but I began to think he was on to something. With my curiosity piqued, I decided to take a stab at it myself. Today, Pineapple Crumb Pie is one of the more popular pies we sell. For a more tropical variation of this pie, you can also try it with Macadamia-Coconut Crumb Topping (page 13).

Recipe notes

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