Friday, October 3, 2008

VeganMofo day #3 - Pineapple Pie - yay Donald Duck

Today, I made a childhood favorite, Pineapple Pie. It also loosely ties into my love of Donald Duck. I'm not sure if it's a Carl Barks (aka the duck man and amazing storyteller and artist) story or not, but basically it had to do with Donald and Scrooge being stuck on a beach and Donald says he is going to go make pineapple pie. Maybe the Beagle Boys stole one. The thing that struck me as odd was making a pie on a beach. Like you'd have the stuff necessary to make one. Come to think of it, Grandma Duck had a back to school party on the beach w/ pie once as well and Donald was totally chowing down on it.

I used the foolproof pie crust from VT oct/nov 2007 issue. Thanks again, to have cake will travel for pointing it out - you've made pie possible again for me.
I added about 1 tsp of lemon zest to the crust as suggested by the Pineapple pie recipe that I found online.
One recipe of foolproof piecrust only makes a bottom crust for a normal sized pie. for the top layer, I rolled it out between waxed paper and put it in the fridge. Note that it's very delicate/crumbly and doesn't seem like it would make a perfect top crust, but it came out ok and is like normal crust when you cut it. I just wouldn't make a lattice crust pie w/ it.

I used my own simple recipe for the pie this time. It came out like I remembered it. Yum. The lemon in the crust was noticeable, but not overpowering. Nice touch. Next time I will try the recipe above to see how they compare. I also use the flour, EB, sugar technique for most of my fruit pies, sometimes adding cinnamon.
  • drain pineapple
  • coat pineapple with flour and sugar. you want a generous coating
  • put pineapple into crust
  • put small chunks of earth balance on top of pineapple (it will melt in). I didn't use much. I'd guess a couple of TBS for a normal sized pie. I made 1/2 a pie.
  • cover pie w/ top crust
  • bake at 400 until done. I basically did it until crust was finished. you should definitely wrap the crust edges in tinfoil - I didn't at first and got a slight burn to the edges - still tasted good.
  • pineapple pie is best when eaten cold/cooled.

10 comments:

Celine said...

I've never made a pie with pineapple. sounds insanely good, too!

Veg-a-Nut said...

Pineapple pie? Who would imagine. Shoot makes sence since every other fruit turns into one. Wow! Awesome discovery for me. Thanks!

Karyn said...

I'm a pie fiend. I will have to try this!

Bethany said...

I hope lots of people make it, because it was was as good as I had remembered. That zest in the crust was really good. I'm glad that I tried that. Now I'm eating more pie - pizza pie from pizza pi, which I will blog on shortly.

baliwhat said...

I've never even heard of pineapple pie, but it sounds amazing!

Chessa said...

OMGYUM. That sounds soooo good! My mom used to make this crazy cheesy pineapple cobbler thing with Ritz crackers (it's sounds horrible, but it was actually really good) - anyway, this might be the grown-up vegan replacement I've been looking for. Going to have to try it for the holidays!

Bethany said...

doesn't sound gross at all. Ritz used to have a recipe for mock apple pie on their box. had no apples in it.

Eesh said...

Am I ever glad you posted this! I want to make an apple pie for Thanksgiving this Monday and I've been on the lookout for a good pie crust recipe. I think this fits the bill exactly! But now that I'm seeing the pineapple..Perhaps I might make that instead...or maybe two pies?? So much to decide!

east.west said...

wow, i've never had pineapple pie, but it looks amazing!

Bethany said...

I think 2 pies is the way to go. I was thinking about it last night (because Andy wants more pie) and with a covered pie, it would be easier to put everything in the pie, cover it, then do the 1/2 hour chilling before baking. that way the top crust would be more flexible when you're working w/ it.