Fresh Pineapple Pie

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Ready Time: 1 Hour, 15 Min
  • Servings: 8 servings


  • 3 tablespoon tapioca quick cooking
  • 3/4 cup sugar
  • 1 count pastry for double pie crust
  • 1/8 teaspoon salt
  • 4 cup pineapple
  • 1 tablespoon lemon juice
  • 1 tablespoon butter or margarine


    1. In a small bowl, combine sugar, tapioca and salt; stir to blend. Cut pineapple into 3/4 inch pieces. In a large bowl, combine pineapple and lemon juice. Add sugar mixture to pineapple and toss to coat fruit. Let stand for 15 minutes.
    2. Preheat oven to 375 degrees.
    3. Place pineapple in pastry-lined 9-inch pie plate; dot with butter or margarine. Cover with top crust, sealing and fluting edges; cut several small slits in top crust to allow steam to escape. Cover edges of pie with aluminum foil.
    4. Bake at 375 degrees for 20 minutes. Remove aluminum foil and bake 25 to 30 minutes longer or until crust is golden. Remove from oven and cool completely on a wire rack before serving.
Nutritional Information
Fresh Pineapple Pie

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 330

  • Total Fat: 13g
  • Cholesterol: 5mg
  • Sodium: 230mg
  • Total Carbs: 54g
  •     Dietary Fiber: 3g
  • Protein: 3g


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