With roasted pineapple and apple pie I accidentally created another delicious pie recipe from using what I had on hand. It was a bit of an experiment on pairing apple and pineapple together. I figured that apple often accompanies most fruit and berries well and accents not overpowers. Also they both have the word ‘apple’ in them. So there’s that.

When I found myself with some ripe pineapple to use up and several apples leftover I thought why not. Originally, I learned the idea of roasting fruit from the amazing The Book On Pie, and it was a little life changing for me!

So I tried chopping both the pineapple and apple up, into similar sized pieces, and mixing with lime juice, sugar, cinnamon and vanilla. Then roasting the fruit on a tray in the oven for 45 minutes before assembling the pie. And the amazing smell of this combo of fruit roasting was incredible!

Warning: Your Home is Going to Smell Amazing

The fruit got nicely caramelized in the oven and then finished baking in the pie, resulting in a great texture and flavour.

This pie was terrific warm and at room temperature. The roasting of the fruit intensifies the flavour and gives a nice bite. And allows the resulting pie to not be overly juicy. Since first experimenting with this recipe, I have made it at least three more times and perfected the quantities of everything for the best combination!

I like to use my go to mother-in-law’s pie dough recipe, but tend to make it with all butter and add a half teaspoon of cinnamon for this recipe. But an even more rustic crostata crust would work too.

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Roasted Apple and Pineapple Pie

Roasting a combination of pineapple and apple, then baking in a delicious pie

Servings 10

Ingredients

• 5 Cups Apples about 6 large apples – peeled, cored and 1/2 inch chopped
• 5 Cups Approx 3/4 of a pineapple Fresh Pineapple – 1/2 inch chopped
• Juice of half a Lime or lemon if preferred
• 1 Cup of Granulated Sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 Homemade crostata or Pie dough
• 1 Tablespoon Milk or egg wash to brush the dough
• Sanding Sugar

Instructions

1. Heat the oven to 375 degrees
2. Combine the peeled and chopped apples with the diced pineapple in a large bowl
3. Add the sugar, lime juice, cinnamon and vanilla.
4. Stir well to evenly coat the fruit
5. Pour out onto large baking sheet and spread in an even layer
6. Bake in the oven for 45 minutes until the juices are syrupy and beginning to get golden around the edges. Stirring well every 15 minutes.
7. Remove from oven. Set aside. Increase oven temperature to 400 degrees
8. Roll out the pie crust to a generous size, as the we will be folding the edges over to become a rustic top crust
9. Transfer dough to the pie plate and use a fork to dock the bottom of the pie.
10. Fill with the roasted fruit and any accumulated juices
11. Fold the remaining dough over the fruit and evenly around, which should leave an uncovered area in the centre.

12. Brush the pastry with Milk (or egg wash) and sprinkle generously with sanding sugar

13. Bake the pie at 400 on a tray (to catch any drips) for 50 minutes until golden brown and baked through.
14. Allow to cool at least 30 minutes. Serve warm or room temperature.
15. Can be stored covered at room temperature or refrigerated.

Roasted Pineapple and Apple Pie Ingredients

5 Cups Apples (about 6 large apples) – peeled, cored and 1/2 inch chopped
5 Cups (Approx 3/4 of a pineapple) Fresh Pineapple – 1/2 inch chopped
1 Cup Granulated Sugar
Juice of half a Lime (or lemon if preferred)
1 teaspoon cinnamon
1 teaspoon vanilla
Homemade crostata or Pie dough
A Splash of Milk (or egg wash) to brush the dough
Sanding Sugar

Roasted Pineapple + Apple Pie Directions

Heat the oven to 375 degrees
Combine the peeled and chopped apples with the diced pineapple in a large bowl
Add the sugar, lime juice, cinnamon and vanilla.
Stir well to evenly coat the fruit
Pour out onto large baking sheet and spread in an even layer
Bake in the oven for 45 minutes until the juices are syrupy and beginning to get golden around the edges. Stirring well every 15 minutes.
Remove from oven. Set aside. Increase oven temp to 400 degrees.

Roll out the pie crust to a generous size, as the we will be folding the edges over to become a rustic top crust
Transfer dough to the pie plate and use a fork to dock the bottom of the pie.
Fill with the roasted fruit and any accumulated juices
Fold the remaining dough over the fruit and evenly around, which should leave an uncovered area in the centre.
Brush the dough with milk and sprinkle with sanding sugar.
Bake the pie at 400 on a tray (to catch any drips) for 50 minutes until golden brown and baked through.

Allow to cool at least 30 minutes. Serve warm or room temperature.
Can be stored covered at room temperature or refrigerated.

More Pies?!

Looking to find some more great fruit pies?!
Then check out this Amazing Peach Pie or Blackberry Pie or
Blueberry Ginger Pie or Summer Fruit Pie

This recipe was included in the The Food Blogger’s of Canada 11 Best Apple Pie Recipes that can be found here.