Pineapple Pie

Ingredients

• One pie crust (i.e., two discs)
• 5 cups (800 g) fresh pineapple cut into cubes (about 1 large pineapple)
• 5 tbsp (50 g) cornstarch
• 1 cup (235 mL) water
• 1 cinnamon stick
• 1 cup (200 g) sugar (more or less, depending on the sweetness of the pineapple)
• One egg, beaten
• Coarse sugar, for topping (optional)

Steps

1. Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
2. In a small bowl, mix the cornstarch with the water until it has completely dissolved, then pour this mixture into the pot with the pineapple and sugar, and stir.
3. Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.
4. Preheat oven to 350 ºF.
5. Use a rolling pin to flatten each pie crust disc on a floured surface. Flatten each piece out to form a circle about 12” in diameter and ⅛” thick.
6. Line a pie dish with the first disc of dough and pour the cooled pineapple filling over it. Place the other disc of dough over the filling and cut a small vent on the top. Crimp the edges together then trim off the excess dough.
7. Brush the top surface of the pie with the beaten egg yolk, then sprinkle with coarse sugar.
8. Bake for 50-60 minutes, until crust is golden and juices are bubbling. If the edges of the pie begin to brown too early, tent with aluminum foil.

Source

https://www.mexicoinmykitchen.com/pineapple-pie-recipe/