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Pineapple Upsidedown Pie

Contributed By: Wendy, MO | See all of Wendy's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  12 Servings
I love pineapple upsidedown cake, and my mom would always make one for Christmas. But I always wanted more of the good stuff...the pineapple! So I came up with a pie alternative.
Pineapple Upside-down Pie
Preheat oven 375 degrees
Pie crust
3 ¾ c. white or whole wheat white all purpose flour
3 sticks butter-frozen
1 ½ t. salt
¾ +/- ice water
1 ½ t. sugar
1 ripe pineapple cut into small bite-sized pieces
¼ c. corn starch
1 c. brown sugar
¼ c. cherry juice
½ stick butter
½ t. pure vanilla
1 c. white or whole wheat white all purpose flour
¼ c. +/- milk or half & half
½ c. brown sugar
3 T. butter
½ t. salt (if using salted nuts, may reduce)
¾ c. macadamia nuts- (processed slightly)
½ small jar maraschino cherries
Pineapple Upsidedown Pie Recipe at
Pie Crust

Place flour, salt & sugar in a food processor and combine. Cut butter into small pieces and process until it resembles a coarse meal (:15 or so). Add ice water slowly in through feed tube while processing just until dough holds together…no more than :30. Divide and wrap in plastic and refrigerate about 1 hour. Roll out ½ the dough for bottom pie crust.


Sauté’ butter, pineapple and brown sugar. Add vanilla. Mix cornstarch with juice and add to thicken. Pour into pie crust.


Cut cherries in half and arrange on top of filling. Mix flour, brown sugar, salt and butter with pastry blender. Add milk as needed to make a crumbly mixture. Add nuts and top pie with mixture. It should resemble a crumble. Take remaining pie crust and arrange lattice top. Bake at 375 degrees for 30 minutes or until golden brown.

Date Added: 11/16/2010
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