Original Blog post from: Confections, Crafts and Couture

While I was visiting Singapore during the New Year I had to opportunity to experience some incredible foods. After reading Crazy Rich Asians before my trip, my expectations for Southeast Asian food was very high. After I ate my way through both Thailand and Singapore I was not disappointed one bit or bite. From the fresh produce, the Singapore Slings, tons of noodles, all the hawker stall restaurants and delish sweet treats, it was hard to pick my favorite food. One thing that definitely stood out to me on my palate and during my reading of Crazy Rich Asians were the pineapple tarts. These simple and yet sweetly satisfying treats were so memorable to my trip that I ate several during my stay and even brought some home with me. 

After being back in the States, I tried to savor every pineapple tart I had and make them last as long as I could. My pineapple tart souvenirs lasted probably a good month before my supply ran empty. Thankfully my tastebuds remembered every bite, so I could recreate this delicious dish for myself and share with you. Instead of making tarts I decided to create a pie form. This pineapple pie was easier to make than tarts, but still had all the flavors I remembered in Singapore. I also thought that a pineapple pie would add a little western flare to the southeast Asian treat. 

You can find the complete recipe and video below. Give this scrumptious and original tropical treat a try and let me know what what you think. I promise you won’t be disappointed. 

Pineapple Pie

Crust:

2 cups All- purpose flour

2 tbsp. granulated sugar 

1 tsp of salt

¼ cup of melted coconut oil, cooled to room temp.

¼ cup of cold unsalted butter, cut into small cubes *

2 tbsp. of vodka

2-4 tbsp. of ice cold water 

* (for vegan crust, use ¼ cup of vegetable shortening or vegan butter instead of regular butter 

Pineapple filling:

1 large fresh pineapple (approx. 2.5lbs), peeled, cored and cut into small cubes 

1 cup of dried pineapple (approx 2.5 oz.)

1 cup of light brown sugar

1 cup of water

¼ cup of pineapple rum (optional) 

1 tsp. of vanilla extract

½ tsp of salt 

2 tbsp. of unsalted butter *for vegan pie, use vegan butter

Directions

For the crust: 

In a food processor, mix together flour, sugar and salt. Add in coconut oil and butter to the flour and pulse the processor until mixture is texture of course wet sand. Next slowly add vodka and water until the dough comes together in a ball and peels off the side of the bowl. Take the dough out of the bowl and lightly knead dough into a smooth disc. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes. 

While the dough is chilling, make the pineapple filling. In a large saucepan, stir together fresh and dried pineapple, brown sugar and water on low heat. Slowly cook down pineapple filling for about one hour until liquid is reduced by half and sticks to the back of the spoon. Once pineapple filling is thickened, add rum (optional), vanilla, salt and melted butter. Cook for an additional five minutes until sauce re-thickens and sticks to back of the spoon. Use an immersion blender and coarsely chop mixture. Take the filling off the heat and allow it cool completely to room temperature. 

Preheat oven to 375F. Take dough out of the refrigerator. Let the dough rest for at least 20 minutes. Divide dough in half. Roll first half of dough out into a 10″ diameter circle about 1/8″ thick. Place the dough in a 9″ pie pan. Spread pineapple filing evenly into the pie dish. Roll out the second half of dough and gently place it on top of the pineapple filling. Seal up edges of pie dough. Cut slits into middle of pie to allow steam to escape. Brush with egg wash (or vegan milk) and sprinkle with turbinado sugar, optional. Bake pie for 25-30 minutes until crust is golden brown. Allow pie to cool to room temperature. Cut into pie and top with ice cream or whipped cream. Devour and enjoy!!