I was on the phone the other day with a friend and she mentioned Philippine-style pineapple pie is becoming almost as popular as buco (young coconut) pie. Some have layers of both pineapple and buco. Because I haven't been introduced to this pie, I just have to bake.
One of my Filipino cookbooks has a recipe but the pie is topped with meringue instead of pie pastry. All the recipes I've seen on food blogs and the one in my cookbook use canned crushed pineapple; in my opinion fresh fruit will always taste best. Yes, I love this pie. It's fresh-tasting, fruity, slightly tart, not too sweet, and has a creamy texture. Next time I'll bake the pineapple and buco combo.
Fresh Pineapple Pie/Tart
2 unbaked 8 or 9 inch pie shells, store-bought or follow this crust recipe
3 cups diced fresh pineapple
¼ cup plus ½ cup sugar, or to taste
2 tablespoons all-purpose flour
a pinch of sea salt
½ tablespoon butter
1 egg, beaten for egg wash
- Place one pie shell in a pie pan. Cut the second crust into strips or desired shapes. Refrigerate until ready to fill and bake.
- In a medium saucepan, cook pineapple and ¼ cup sugar for 12 minutes. Let cool slightly. In a small bowl, whisk together the remaining sugar, flour, salt, and eggs. Add to the pineapple and cook while stirring, until slightly thick. Let cool.
- Transfer the cooled filling into the pie shell and dot with butter. Arrange strips on top lattice-style, or use the cut shapes. Brush with egg wash and bake in a preheated 425°F oven for 50 minutes to 1 hour or until crust is golden brown. Cool slightly before cutting.
baked in small tart pans