Wednesday, March 26, 2008

Samoa #3

I've been trying to make a dessert from each country, and I saw this one and knew it would be perfect. I love pineapple, it's one of my favorite fruits. I've had pineapple cake, but never pie! It sounded simple and delicious, and it was! It calls for using canned pineapple, but I never buy canned pineapple because fresh is just so much better. If you've never bought a fresh pineapple, I suggest trying it out! Sam wrote that this recipe is something you would find from a streetvendor in Pago Pago, the capital of American Samoa.
I decided to make mini pies, for no reason really. I made them in a muffin tin, and they came out like a pie hot pocket!

Mary Jane's Killer Pineapple Pie

1 can crushed pineapple with juice (8 oz.)
1 can pineapple chunks with juice (8 oz.)
*I used 2 cups of pineapple, finely chopped with their juice*
1 cup sugar
¼ cup butter
1 ½ tsp. cinnamon
½ tsp. nutmeg
¾ cup water
¾ cup flour
2 pie crust shells (homemade or store bought)

Preheat oven to 375 degrees. Combine pineapple and sugar in a saucepan over medium heat. Stir until sugar is dissolved. Stir in butter until melted. Add cinnamon and nutmeg, stirring continuously until spices are completely incorporated into mixture.In a separate bowl, whisk water and flour together. Strain if mixture has lumps. Add to pineapple mixture and cook for 10 minutes, stirring constantly until thick. Pour into a pie shell, cover with another and bake for 45 minutes.


Katie said...

I love pineapple. this looks great!

Liv said...

i'm *loving* Samoa so far!! hahaha This dessert looks soooo good!

Deborah said...

I've bought 2 fresh pineapples this week so far! This looks like a great reason to buy another one!

Colin's Mom said...

Perfect, I have 2/3 of a fresh pineapple leftover and I can use it to try this pie. My Dad loves pineapple upside down cake so I'm sure he'll love this one too. Thanks for the new idea. I'll let you know how it turns out.

Colin's Mom said...

Just reporting back after I made the pie! It was SO good. Thanks for the great recipe.