Caribbean Pineapple Pie

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Move over, traditional apple pie. This zesty pineapple pie is a refreshing taste of the Islands that is apple-pie easy.

6 cups cut-up pineapple (2 medium)
1 cup sugar
2 tablespoons rum
 Double-Crust Pastry
1/2 cup sugar
1/2 cup Gold Medal® all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
1 package (8 ounces) cream cheese, softened


1. Place pineapple in large glass or plastic bowl. Stir in 1 cup sugar and the rum. Cover and refrigerate at least 4 hours.

2. Make Double-Crust Pastry. 

3. Heat oven to 425*F. Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. Mix 1/2 cup sugar, the flour, cinnamon and nutmeg in 1-quart saucepan. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of plate.
4. Roll other round of pastry into 10-inch circle. Cut circle into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of botom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning during baking. 

5. Bake 35 to 45 minutes, removing foil strip for last 15 minutes of baking, until crust is brown and filling is bubbly. 

6. Gradually beat 1/4 cup plus 2 tablespoons reserved pineapple juice into cream cheese with electric mixer on medium speed until smooth and creamy. Serve with pie.  

Source:  Betty Crocker

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