Best 10 Pineapple Apple Pie Recipes

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

PINEAPPLE APPLE PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry., In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling., Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

PINEAPPLE APPLE PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 400 degrees. Prepare pie crust according to package directions. Combine all the topping ingredients except the butter in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside. In a large bowl, combine all the filling ingredients. Pour filling into the pie shell. Sprinkle topping over the filling. Cover the top loosely with some aluminum foil. Bake for 10 minutes. Remove the aluminum foil and reduce the oven temperature to 375 degrees. Continue baking for 40 minutes more or until apples are slightly tender when pierced with a fork. Cool for about 30 minutes and top each slice with a scoop of vanilla ice cream before serving.

CARIBBEAN PINEAPPLE PIE

Steps:

• In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.
• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. 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 pie plate.
• Roll other round of pastry into 10-inch round. Cut round 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 bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.
• Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking.
• In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

PINEAPPLE GLAZED APPLE PIE

Steps:

• In large pot add 1 1/4 cup pineapple juice and sugar. Bring to a low boil, add apples.
• Simmer about 4 minutes, apples should be tender but not soft.
• With slotted spoon take out apples and drain in colandar, have a dish underneath to catch liquid.
• In small bowl, add 1/4 cup pineapple juice and cornstarch. Stir to dissolve.
• Add to hot pineapple mixture, stirring until thickened. Turn the heat down when thickening. Should be clear and not milky.
• Take off the heat. Stir in margarine vanilla and salt. Cool about 30 minutes, do not stir. Take any juice drippings from apples and stir into mixture.
• Pour half of the mixture in the pie shell covering bottom.
• Arrange apples in the circle around the shell. Spoon other half over the applies, smooth with the back of a spoon. Chill.Before serving top with whipped cream or cool whip in the center.
• Optional Serving: Place 8 slices of Kiwi fruit on top of pie for 8 servings.

EASY PINEAPPLE PIE

Steps:

• * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
• Drain pineapple very well, reserving juice for other uses.
• Cream butter and sugar together until light and fluffy.
• Add eggs and use a wire whisk to combine thoroughly.
• Add vanilla extract and drained pineapple; blend.
• Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
• Let cool for a few minutes before cutting, or serve cold.

APPLE-PINEAPPLE DUMP CAKE

Steps:

• Dump in order, the following ingredients into a greased 9x12 cake pan: apple pie filling, crushed pineapple, yellow cake mix, melted butter.
• Spread evenly over the mixture coconut and nuts to your little heart's desire.
• Bake 350 degrees for one hour (maybe a little less at a higher altitude).

CREAMY PINEAPPLE PIE

Steps:

• Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.

APPLE PINEAPPLE CRISP

Steps:

• In a bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg. Add the apples and pineapple, toss to coat. Transfer to a greased shallow 2-qt. baking dish., In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375° for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.