I’ve decided: Pineapples are my favorite fruit to bake in a pie. They’re bright, fruity, strong and full of bite. Cook them down and you’ve got the right kind of juicy, bubbly, sweet but still tart filling that is perfect for a flaky, buttery pie crust.
The thing about pineapple is that it goes so well when combined with other fruit flavors. I’ve made a few different kinds of pineapple pies before and all of them have a different kind of pleasure to offer. A cinnamon orange + pineapple pie can wake you up with its brightness, a pineapple + buko pie is both fruity and rich, and a pineapple + cherry pie, with a dash of cayenne and a little bit of dark rum, is a bit of drunken fun. I’ll tell you more about those pies when I make them again, I promise.
This last weekend was all about honey + pineapple + macadamia, which is a pretty classic combination. While assembling the pie together, I got a feeling it would be a pretty good one. But by the time the fruity, nutty smell started coming out of the oven, I knew it was going to be one of my absolute favorites.
I used fresh pineapple (the other thing I love about pineapple is that I can get it all-year round, yay tropical country) but canned sliced pineapples should be fine.
Roasting the pineapple in honey brings out the perfect sweetness without taking away its acid tartness. Meanwhile, the macadamia is a delicate, but ever-present flavor in every bite of this pie.
For the crust:
11 oz / 312.5 g / 2 1/2 cups of all-purpose flour (more for dusting)
8 oz / 226 g / 2 sticks or one bar of unsalted butter
1/2 tsp salt
1 tbs sugar
6-7 tbs of ice cold water
1 tbs of lemon juice or cider vinegar
For the filling:
1 pineapple, cored and sliced OR 1 can sliced pineapple
18 fl. oz / 510 g /1 1/2 cup honey
50 g raw macadamia, crushed
4 tbs fresh squeezed orange juice
1/2 stick /1/4 cup butter, melted
1/2 tsp cinnamon
1/2 cup sugar
1 tsp vanilla extract
Make your crust. Combine butter (cubed in large pieces) and mix in 2/3rds of the flour, salt, sugar and water. Work until no dry flour remains and the dough is clumpy. Add vinegar or lemon juice. Sprinkle the remaining flour and work until all the flour is incorporated. Divide in half. Roll into two balls. Transfer to a large bowl. Cover and chill for at least 2 hours. Roll one ball and place in a 9-inch pie pan, roll and use the other for the cover.
Make your filling. Preheat oven to 400ºF / 204ºC. Combine pineapple slices, orange juice and honey in a roasting pan. Roast the for 20-25 minutes or until mixture bubbles and thickens and fruit slices have turned a deeper shade of yellow. In a bowl, mix egg, sugar, butter, cinnamon and vanilla extract. Beat with a fork until thick and well-incorporated. Add egg mixture to honey roasted pineapple. Cool for 30 min-1 hour before filling your crust.
Make your pie. Take the rest of your crushed macadamias and sprinkle them right on top of your crust. If you want a sweeter top crust, sprinkle a tablespoon of sugar, too. Preheat oven to 400ºF / 204ºC. Bake pie for 40 minutes (add 15-20 minutes baking time if baking the pie frozen).
Have your pie. Cool. Grab yourself a slice. If you happen to have a scoop of your favorite nutty ice cream (like pistachio or macadamia), then by all means, add away.