Pineapple Pie

Method

1. 1

   Filling

2. 2

   In a medium bowl, add 4 large egg yolks. Set beside the stovetop.

3. 3

   In a blender or food processor, puree 25 oz. (715 g) fresh pineapple, cubed, until smooth.

4. 4

   In a large saucepan, whisk together ½ cup (120 g) water and ½ cup (66 g) cornstarch. Whisk in the pineapple puree, 2 cups (400 g) granulated sugar, and 1 tsp. kosher salt. Heat over high heat, whisking constantly, until warm and steaming, about 2 minutes. Turn off the heat.

5. 5

   Gradually whisk about half of the warm pineapple mixture into the yolks. Then whisk the yolk mixture back into the saucepan. Cook over high heat, whisking constantly, until bubbles are bursting on the surface and the mixture is very thick and glazy (like a thick lemon curd), 3–5 minutes.

6. 6

   Remove from the heat and whisk in 2 Tbsp. (28 g) unsalted butter, ½ tsp. vanilla bean paste or extract, and grated zest of 1 orange. Transfer the filling to a large bowl or liquid measuring cup. You should have about 4 cups (1,200 g). Cover with plastic wrap and refrigerate until cold, at least 3 hours.

7. 7

   Pastry Crust

8. 8

   In a food processor, add 4 cups (500 g) all-purpose flour, 2 tsp. kosher salt, and 1½ tsp. baking powder and pulse to combine. Add 1 stick (113 g) cold unsalted butter, cubed, and 6 Tbsp. (60 g) vegetable shortening, cold, and pulse until they’re broken up into small bits. Add ½ cup (120 g) heavy cream, cold, and pulse to distribute. Add ½ cup (120 g) ice water and pulse until the mixture looks like crumbled dough.

9. 9

   Transfer the dough to an unfloured work surface. Gather into a uniform mass. Divide the dough into 2 equal portions (about 460 g each) and shape each into a flat disk. Wrap each disk in plastic wrap and refrigerate for 1 hour.

10. 10

    To assemble: Lightly dust a work surface with flour and roll out one disk of dough into a 15x12" (38x30-cm) rectangle.

11. 11

    Transfer the dough to a quarter-sheet pan, letting the excess dough hang over all sides. Add the chilled filling and spread into an even layer.

12. 12

    Roll out the second disk of dough into a 15x12" (38x30-cm) rectangle.

13. 13

    Place the dough over the pineapple filling. (Try to get the placement correct the first time! The dough will stick to the filling, so it’s hard to adjust once it’s on there.)

14. 14

    Pinch together the overhanging dough and tuck under itself like you would for a regular double-crusted pie. Shape into a neat crust (this will be fairly tall and thick). Using kitchen shears, trim slivers of dough off the top of the crust and reshape until you have a thick (but not too thick) crust all the way around.

15. 15

    Brush the dough all over with 1 large egg beaten with 1 Tbsp. water and poke all over with a fork (make sure there are actual holes not just imprints). Sprinkle with turbinado sugar. Freeze for 15 minutes. Then refrigerate for 15 minutes.

16. 16

    Meanwhile, place a foil-lined standard half-sheet pan on the lowest oven rack position and preheat to 350°F (180°C) for 30 minutes.

17. 17

    Place the pineapple pie on the hot sheet pan and bake until the crust is golden brown, about 1 hour.

18. 18

    Transfer the pie (still on the sheet pan) to a wire rack. Don’t worry if the pie is leaking in a few spots. If the pastry looks slightly raised, gently press it down with a rubber spatula to expel any air. Let cool for 1 hour.

19. 19

    Invert the pie onto a wire rack. Then invert again onto another wire rack so it sits right side up. Let cool completely, about 1½ hours.

20. 20

    Slide the pie onto a cutting board. Using a serrated knife, cut the pie into 4 equal rectangles. Cut each rectangle in half vertically into smaller rectangles (not super skinny ones). You should have 8 equal rectangles. Cut each rectangle diagonally into 2 triangles.

21. 21

    Enjoy at room temperature or refrigerate and serve chilled (which I like better).

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