From 1950: New adventure with pineapple: Classic pineapple pie! (Plus a tasty vintage variation to try)
Try your hand… please your man with homemade pie like this
Homemade pineapple pie like this is one sure way to sweep a man right off his feet.
And now any kind of pie is easy, quick. Just add water to Pillsbury Pie Crust Mix. (Mixes easily, rolls out evenly. Doesn’t break apart when lifted into pan.) Quality is assured by the finest ingredients, scientifically blended, perfectly balanced. You turn out crust that’s light and flaky, so tender and “short” it cuts at the mere touch of a fork. Why not give him the big pie surprise tonight!
Ann Pillsbury’s classic pineapple pie recipe from 1950
Another perfect pineapple pie recipe
From the Mount Union Times (Mount Union, Pennsylvania) December 8, 1950
Here’s a variation of the classic pineapple pie recipe from the ’50s
Line a 9″ pie plate with pastry. Sprinkle over and press in 2 tablespoons of fine dry bread crumbs to keep the crust crisp.
Small-dice enough canned, or fresh sun-ripened pineapple to make 2-1/2 cups. Add 3/4 cup sugar if the pineapple is canned, or 1-1/4 cups if it is fresh.
Add 2 fine-rolled soda crackers and 1 unbeaten egg. If canned pineapple is used, add 1/4 cup of the juice.
Transfer to the crust-filled plate. Cover with a top crust. Press the edges together with a fork. Slash the center. Brush with whole milk.
Bake 10 minutes in a hot oven, 400 F. Then reduce the heat and bake 25 minutes at 375 F.
The great American dessert: Old-fashioned pineapple pies
5 easy, elegant old-fashioned pineapple pie recipes from 1922: The classic tropical-style dessert that still gets raves
Here’s one of the best pies you’ve ever tasted — and one of the simplest and easiest to make!
First a crisp, flaky bottom crust — then a filling of delicious, golden crushed or grated Hawaiian pineapple, then a top crust, either “all-over” or “crisscross,” puffed and baked to a luscious golden brown.
No wonder that when mother asks, “What kind of a pie shall I make?” the family votes with one voice — “Pineapple!”
1) Old-fashioned pineapple crust pie recipe
Drain and reserve the syrup from 2-1/2 cups crushed or grated pineapple. Heat the syrup. Mix 1/3 cup flour, 3/4 cup sugar and 1/4 tsp. salt and add the hot pineapple syrup. Return to the heat and bring to the boiling point, stirring constantly.
Remove from heat, add the drained pineapple and the juice of 1 lemon. Pour into a pastry-lined pie pan, cover with an upper layer of pastry (either solid crust or stripped). Bake in a hot oven until brown.
2) Old-fashioned pineapple meringue pie recipe
Mix 1/2 cup sugar, 1/8 tsp. salt and 2 tablespoons cornstarch, and slowly add 1-1/2 cups hot milk. Cook in a double boiler until thick (about 40 minutes). Pour onto 2 egg yolks, return to double boiler and cook until eggs thicken (about 3 minutes).
Cool and add 1 cup well-drained crushed or grated pineapple and 1/2 teaspoon vanilla. Pour into a baked crust and cover with a meringue made of 2 stiffly beaten egg whites and 2 tablespoons powdered sugar. Brown quickly in a hot oven.
3) Classic pineapple pie recipe
Prepare the usual rich pastry shell and on with the following: Take one and one-half cupfuls of milk. scolded; a pinch of salt. one-half cupful of sugar, two tablespoonfuls of cornstarch well mixed with the sugar, two eggs lightly-beaten, one cupful of crushed or grated pineapple and one-half teaspoonful of vanilla.
The crust may be baked and filled with the cooked filling, or both be cooked at the same time. Cover with a meringue and brown. – The Syracuse Journal (Syracuse, Kansas) March 17, 1922
4) Vintage pineapple pie recipe
Peel and chop coarsely two medium-sized or one large pineapple, and squeeze the juice from the hard centers. Make a syrup of two cupfuls of sugar, a pint of water and the juice of a lemon, adding a spice bag while the syrup boils gently for eight minutes.
Add the pineapple and stew gently until it is done, then drain the fruit and set to cool, add a tablespoonful of cornstarch or arrowroot mixed in a little cold water, and thicken the syrup, then put the fruit into a good pie-crust-lined plate. Pour over the juice, add the top crust, and bake until the crust is done. – The Evening News (Harrisburg, Pennsylvania) January 16, 1922
5) Classic pineapple pie recipe
Pare and grate one fresh pineapple or drain and chop fine a can of pineapple. Beat to a smooth butter two cupfuls of sugar, three-quarters of a cupful of butter. the yolks of five eggs and a cupful of cream.
When beaten, add the pineapple, then the stiffly-beaten whites of the eggs. Pour into the under-crust and bake 35 minutes or until the crust is done. Use less sugar with canned pineapple than with fresh. If desired, a lattice crust may be used on top, though this pie is usually baked with only a bottom crust. – The Buffalo Times (New York) August 24, 1922
Bonus recipe: Pineapple Napoleons
Bake a rich pastry crust or “puff paste” and cut immediately into squares. Spread first crust with a half-inch layer of well-drained crushed or grated Hawaiian pineapple and sprinkle with powdered sugar. Add another crust and spread with whipped cream. Put on the top crust and garnish with pineapple and whipped cream as indicated.