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Lattice Pineapple Pie #7thAnnualPieathalon #EatPie


In 2018 the Pieathalon was a new-to-me event. I have since participated in the 5th and 6th Annual Pieathalon which is coordinated by Emily of Dinner is Served 1972. Both years were a ton of fun. So, when she emailed to see if I were interested in participating in the 7th annual pieathalon, I was in!


Since this whole Pieathalon thing is only once a year, I'll share the rules with my readers. 

1. Pick a pie recipe from a pre-1990 cookbook.
2. Email it to Emily.
3. She assigns it randomly to another pieathlete.
4. We bake.
5. We post.
6. We share.

Today's the day! Get ready for some fun retro pie recipes. Kelly of the Velveteen Lounge submitted the Lattice Pineapple Pie for swap and that's the one I received. Kari at The Nostalgic Cook received the Lemon Pie Reliable that I sent in; I can't wait to see how it turns out. Let's get this party started!

The #7thAnnualPieathalon Line-Up
     
Lattice Pineapple Pie

Before the fun and games started my first year, in 2017, I made a Foraged Huckleberry Pie just to get my pie-making brain into gear. And summer is definitely a peachy time of year because that first year I was assigned a Peaches and Cream Tart; the next year I received the challenge of the Flaming Peach Pie. This year I received this as my assignment...


A quick search show that this may have been copyright 1940. But the cover was slightly different, so there might be multiple years. In any case, it certainly looks dated, doesn't it?!?


Ingredients makes one 8-inch lattice-topped pie

Crust
  • 2 cups flour + more for rolling
  • 1/2 cup organic powdered sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter
  • 2 Tablespoons vodka
  • 1 Tablespoon limoncello (or more vodka)
  • 1 Tablespoon cold water
  • Also needed: parchment paper, rolling pin, pie pan

Filling
  • 2-1/2 cups crushed pineapple
  • 2 Tablespoons cornstarch
  • 1/3 cup organic granulated sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon butter
  • 1 Tablespoon freshly squeezed lemon juice
  • Also needed: whipped cream for serving

Procedure

Crust
In a food processor, combine the flour and sugar, pulsing 3 to 4 times. Add the butter and pulse until the texture looks mealy. Sprinkle in your liquids and pulse until combined. Remove the dough and press into a ball. Divide the dough into thirds, then press two thirds together and leave the third separate. The larger ball is the bottom; the smaller ball is the top or lattice. Wrap the balls tightly with plastic. Refrigerate for at least an hour.


Filling
Place the pineapple, cornstarch, sugar, and salt together in a large skillet. Cook until the liquid from the pineapple is absorbed and the filling has thickened to a jam-like consistency. Remove from heat and stir in the butter and the lemon juice. Set aside until you are ready to assemble the pie.


Assembly
Preheat oven to 425 degrees Fahrenheit.

Roll the larger ball out on a floured work space or between two pieces of parchment paper. Transfer the crust to a pie pan.

Spoon in the filling, then roll the smaller ball out and slice into strips. Weave the strip together on top of the filling and crimp the crusts together at the edge.

Place in the preheated oven and bake for 30 to 35 minutes. The crust should be firm and golden.


Once the pie is cooled, slice and serve on individual plate with a dollop of whipped cream.

That's a wrap for the 7th Annual Pieathalon. I hope you have lots of pie-inspiration to hold you over for awhile. I can't wait to try the other creations from this year's event.

Comments

  1. Oooh, this looks DELICIOUS! I absolutely LOVE the look of your vodka. Did you use limoncello or just MORE VODKA?! I have never heard of putting vodka in a pie crust but why not I guess...

    ReplyDelete
    Replies
    1. I did vodka and limoncello. A friend's mom (in high school) told me about adding vodka to my crust to make it flaky. It never fails!

      Delete
    2. Wow! I learn something every day!

      Delete
  2. Those slices in a row all look so delicious! How did you slice them without breaking the lattice top into little pieces?

    ReplyDelete
  3. BUT HOW DID IT TASTE??? It looks divine.

    ReplyDelete
    Replies
    1. You'll probably kick me out of the group for even admitting this, but I am not a sweets person. My trio each had two slices and I gave two slices to friends who were evacuated due to the recent fires here. So, I didn't even try it! But I heard it was delicious and it's been requested again. So, that's something, right?

      Delete
  4. The lattice crust looks so nice! I can barely make a crust to put in the pie pan without it falling apart, so I would never have managed lattice like that.

    ReplyDelete
  5. Your pie is so pretty! I cheated and used a pre-made crust this year and I still managed to mess it up.

    ReplyDelete
  6. I'm not a baker, but learning that pie crusts can have vodka in them might be a game changer for me

    ReplyDelete
  7. Frank loves pineapple pie and this one sounds delicious.

    ReplyDelete
  8. CAmilla that pie looks GORGEOUS!!!! And vodka and limoncello should be made mandatory for all pie crusts! xx

    ReplyDelete
  9. I think I participated in this once. Fun group and fun recipes. Love the retro-ness of the event!

    ReplyDelete

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