American Pie Council

2018 Amateur Entry

 

Blueberry Pineapple Pie

David Harper
Lone Rock, WI
Blueberry Division- Blueberry Pineapple Pie

Crust
12 graham crackers, crushed very finely
6 tablespoons butter, melted
3 teaspoons sugar

Blueberry filling
5 cups fresh or frozen blueberries
1 small can crushed pineapple, drained
2 Tablespoon Lemon Juice with 1 Tablespoon zest
¼ cup cornstarch, dissolved with ¼ water to make a slurry
1 cup white sugar
½ cup brown sugar
¼ cup of water
Pinch of cinnamon

Pineapple filling
1 can sweet condensed milk
4 egg yolks
1 small can crushed pineapple with juice
2 Tablespoons water
2 teaspoons plain gelatin

Pineapple glaze
2 Tablespoons sugar
4 teaspoons cornstarch
1 large can pineapple filling with juice
2 Tablespoon lemon juice
2 Tablespoons water

Extras
Whipped cream of your choice
Toasted sliced almonds (optional)

Crust: Preheat oven to 350 degrees. Combine crushed graham crackers, melted butter, and sugar together and press into a pie pan. Bake for 10-12 minutes or until lightly browned. Take out and set aside to cool. Leave oven on at 350 degrees.

Blueberry Filling: Combine 5 cups of the blueberries in a large saucepan. Add the lemon juice, zest, sugars, water, and cinnamon. Cook over medium heat until mixture is thickened and bubbly. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and cool until room temperature.

Pineapple Filling: Mix the condensed milk and eggs together and then mix in the pineapple. Pour into cooled crust and bake at 350 degrees for 5 minutes. Remove from oven and cool.

Pineapple Topping: Mix the sugar with the cornstarch. Add the other ingredients and cook over medium heat until thick and bubbly. Remove from heat and cool.

Assemble the pie: Spoon blueberry topping on the pineapple filling layer. Spread the pineapple glaze on top of blueberry mixture. Top with whipped cream and toasted sliced almonds if desired.