American Pie Council

2017 Amateur Entry

 

Tahitian Pineapple Pie

Tahitian Pineapple Pie

Crust:
7.5 ounces flour
1.5 teaspoons sugar
½ teaspoon salt
1/8 teaspoon baking powder
1 ounce cold shortening
8 Tablespoons cold butter (cut in cubes)
1 teaspoon cider vinegar
¼ cup cold water
1 egg white, lightly beaten

Mix flour, sugar, salt, and baking powder in bowl of food processor. Add shortening and process until well incorporated. Add butter and pulse until pea-sized nuggets of butter remain. Add water and vinegar and pulse until dough is just holding together. Wrap in plastic and chill in refrigerator overnight.

Roll out dough into a circle. Place into pie plate and trim any excess. Crimp edge into a decorative pattern and chill another 15 minutes in the freezer.
Place a sheet of parchment on the crust and fill with pie weights and pie ring. Place in oven middle rack. 325F convect for 25 minutes. Rotate ¼ turn and bake an additional 25 minutes. Remove weights and bake an additional 4 minutes.

Brush bottom of pie shell with egg white.

Filling:
4 Tablespoons butter
4 cups pineapple chunks
zest and juice of 1 lime
1 granny smith apple, peeled grated and squeezed of juice
3 Tablespoons minute tapioca, ground fine
1/8 teaspoon salt
1 cup turbinado sugar
2 teaspoons vanilla

Heat the butter in a skillet until browned. Add pineapple and lime zest and stir. Bring to a boil, then turn to low and cook covered for 5 minutes. Add grated apple and lime juice. Mix tapioca, salt, and sugar together. Pour into pan and increase heat to medium high and cook until just starting to bubble. Turn off heat and add vanilla. Pour into pie. Top with topping.

Topping:
5 Tablespoons butter
1/3 cup turbinado sugar
pinch of salt
1 teaspoon vanilla powder
1 ¼ cups panko


Melt butter. Stir in sugar and salt and vanilla. Add panko and stir until coated. Sprinkle topping on top of filling. Cover edge with pie ring and bake on middle rack at 325F (convection) for 24 minutes.

Glaze:

1.5 cup powdered sugar
2 T pineapple juice
¼ tsp vanilla
2 T heavy cream
pinch of salt
gel food colors

Whisk sugar, juice, vanilla salt, cream together. Add food coloring. Drizzle decoratively over the surface of the pie using pineapple stencil.

Paul Arguin, Atlanta GA
Fruit/berry category, 2017 Amateur