My dad invented this pie and it’s our family’s favorite. We have it every Thanksgiving. I remember Dad and I making two dozen of these to sell at a church Christmas bizarre. I think we sold them for $8 a piece.
Preheat oven to 425°
- 20 oz can cubed pineapple
- 1/3 cup flour
- 2/3 cup sugar
In a large bowl, mix together the flour and sugar with a spoon. Dump in the can of pineapple (do not drain). Lightly break up the pineapple chunks using your hands. Mix well.
- 2 cups all purpose or unbleached flour
- 2/3 cup and 2 tablespoons shortening
- 1 teaspoon salt
- 4-5 tablespoons cold water
Mix together the flour and salt in a large bowl. Using two table knives, cut the shortening into the flour until the globs of shortening are about the size of a pea. Add two tablesoons of cold water and mix it into half of the dough using a fork. Mix the other half of the dough with 2 more tablespoons of water. Continue mixing the water into the dough with your fingers, gently breaking up the bigger pieces. Only add the fifth tablespoon of water if the dough is too dry. The goal here is to handle the dough as little as possible. Do not knead the dough. Divide the dough into two equal sections and press each seciton into a ball.
Prepare surface with flour and flour your rolling pin. Roll one ball of dough into the size of the pie pan, being sure to turn the dough over and reflour the surface at least once, and leaving enough dough to hang over the edge of the pie pan. Roll the crust onto the rolling pin and roll it out over the pie pan. Pierce the crust with a fork.
Roll out the second ball of dough.
Assembly and Baking
Mix the filling once more, being sure to mix up all the sugar that has settled to the bottom of the bowl. Pour it in to the pie pan and dot with butter. Place the top layer of crust over the pan. Cut the excess crust away from the pan with a knife, leaving about 1/4 inch extra all around. Fold the edge of the crust under and seal them by either pinching the crust all the way around or pressing a fork into the edge. Pierce the top with a fork.
Bake at 425° for 45 minutes or until crust is golden brown. You may need to cover the edges of the crust with aluminum foil after about 30 minutes. Let cool for at least two hours.