If you have a major sweet tooth, this is the pie for you! With a no-roll pie crust this is a great first time recipe to do with your children, play with the dough like play dough. LOL Serve with whipped cream, ice cream or straight out of the fridge, it’s a delicious sweet treat anytime.
No-Roll Pie Crust (double crusts)
3 Cups All-Purpose Flour
1 Cup Unsalted Butter, softened room temperature
1/4 Cup Sugar
1/4 Cup Sugar
Cream together in a bowl of your electric mixer the butter and 1/4 cup sugar just till creamy. slowly add your flour one cup at a time just until combined. Divide the dough in half, place one half in the fridge for now. Add the other 1/4 cup of sugar to the rest of the dough, mix well. This will be the crumble for the top of your pie. Let both rest in the fridge while you start on the pineapple for the rest of the pie. You want the crumble to be very cold. I sometimes put it in the freezer, it’s much easier to work with.
20 oz Canned Pineapple, crushed
1/2 Cup Sugar
3 Tbsp. Cornstarch
1 Tbsp. Whole milk
Pinch of Salt
Combine over medium heat, the pineapple, sugar, cornstarch and salt, stirring often, slow boil. until it thickens and is no longer cloudy but clear, about 3 to 5 minutes. Remember to keep stirring so the mixture doesn’t scorch! Once thickened, remove from the heat and let cool.
Pre-heat oven to 375 Degrees. Take one half of the pie crust out of the fridge and form it into your pie plate. Pour filling into prepared pie shell and top with pie shell crumbles. To make the crumbles all you have to do is take the dough and place it in a bowl and with a pastry cutter or two forks cut it up into crumbles as big or as small as you would like. If they are sticking a bit, just dust with a little flour.
Sprinkle milk over top of pie and bake 40 -45 minutes or until golden brown.