August 18, 2019
I have been looking forward to late summer to do a tropical pie. I’ve had my eye on a passionfruit chiffon pie recipe, and a strawberry-guava pie recipe. Of course, for my week in late August, I had to pick a blackberry pie because that’s when blackberries are free, but fortunately, we had another family coming over for dinner, so that meant I got to pick two pies. And despite the allure of passionfruit and guava, it was clear that we had to go with pineapple. Our friend John is a normal 12-year-old kid, except that he’s obsessed with pineapples. He wears pineapple print clothes and accessories all the time. His treehouse is called the Pineapple Clubhouse, and it’s decorated accordingly. So of course, we had to make him a pineapple pie.
Apparently (according to this online recipe) pineapple pie is popular in Mexico. The filling is pretty simple: cook up some pineapple with cinnamon and cornstarch. The crust was a slightly sweeter version of a traditional pie crust, and I had to decorate it with a food-colored pineapple. The cornstarch in the filling got a little Jell-O-y and lumpy, but overall, the pineapple and cinnamon went very well together. It reminded me of grilled pineapple, which is awesome.
The Pie Project 