Fresh pineapples are a good price right now – where I shop, a lovely large one is about $2.50. For our pineapple pie, you should probably buy two, just in case. You’ll need four cups.
Your family will know it’s midsummer for sure when they see Texas Pepper Jelly’s Fresh & Zesty Pineapple Pie on the table!
3/4 cup sugar (I use Splenda)
3 tablespoons quick-cooking tapioca
Tiny dash of salt
4 cups fresh pineapple, cut into 1/2-inch pieces. (do not use canned pineapple!)
1 tablespoon lemon juice (fresh-squeezed – not that bottled stuff)
1/2 cup Texas Pineapple Habanero pepper jelly
Pastry for double-crust pie (make it or buy it; it doesn’t make any difference)
1 tablespoon butter
What to do:
In a large bowl, combine the sugar, tapioca, salt, pineapple, pepper jelly, and lemon juice. Let this mixture stand for about fifteen minutes.
Line a large deep-dish pie pan with half of the pastry crust and fill with the pineapple mixture. Dot with butter.
Adjust the top crust, seal, and flute the edges to your liking. Cover edges of pie with foil.
Bake in a 375 oven for twenty minutes. Remove the foil, and bake for another 25 minutes or until crust is uniformly golden. Cool the pie thoroughly before cutting; if you slice it too soon, it’ll run all over the place.
It’s absolutely delicious. It’s even better the next day, after spending the night in the refrigerator. Some people put topping on their slice, but my family likes this pie just as it is.
Oh, and that surprise Texas Pepper Jelly will have for y’all soon? It’s awesome, too. Just you wait. Mmmm, you’ll love it!