American Pie Council

2018 Professional Entry


Tropical Punch Pineapple Pie

Tropical Punch Pineapple Pie
Paul Arguin, Atlanta, GA
Fruit Berry

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.

Grated zest from 1 medium orange
¾ cup sugar
1.25 ounces freeze dried bananas
3 Tablespoons minute tapioca, ground fine
1/8 teaspoon salt
4 Tablespoons butter
4 cups pineapple chunks
1 granny smith apple, peeled grated and squeezed of juice
¼ teaspoon nutmeg
1/8 cup grenadine

Rub the orange zest into a ½ cup of the sugar and set it aside. Grind the freeze dried bananas in a food processor until mostly ground. Add the remaining ¼ cup of sugar, tapioca, and salt and pulse a few more times. Heat the butter in a skillet until melted. Add pineapple and orange zest sugar mixture and stir. Bring to a boil, then turn to low and cook covered for 5 minutes. Add grated apple nutmeg and grenadine and stir it in. Add the banana powder mixture into the pan and increase heat to medium high and cook until just starting to bubble. Pour the filling into the pie. Top with topping.

5 Tablespoons butter
1/3 cup sugar
1/2 teaspoon nutmeg
pinch of salt
1 ¼ cups panko

Melt butter. Stir in sugar nutmeg, and salt. 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.


1/2 cup powdered sugar
1 tablespoon grenadine
1 tablespoon heavy cream
pinch of salt
1/8 teaspoon nutmeg

Whisk sugar, grenadine, cream, salt and nutmeg together. Drizzle decoratively over the surface of the pie.

Paul Arguin, Atlanta GA
Fruit/berry category, 2018 Professional