Our “Vandal’s Golden Pineapple Pie” is a fun new take on a traditional Thanksgiving holiday dish. The traditional Thanksgiving dessert of a pie when coupled with this non-traditional tropical fruit brings about a tasty combination of the old and new. No Thanksgiving dinner is complete without a pie, and this tangy delicacy is not only delicious, but its golden hue shows Vandal spirit as well. Packed full of vitamin C, the pineapple in this dish brings a unique sweet and sour combination to the meal. Pineapple can have an overwhelmingly strong flavor, but the lemon juice used in this recipe helps mellow it out to a pleasing level. So raise your fist high, cut a slice of Vandal’s Golden Pineapple Pie, and with an I-D-A-H-O, go Vandals, mighty Vandals!
- Siew Guan Lee and Rebecca Slagg
Yield: 8 serving Portion: 1 medium slice
Oven: 425° F Bake: 35 minutes
1 Pillsbury 9 inch double pie crust
3/4 cup brown sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
1 Egg, beaten
2 tablespoons milk
1 tablespoon white sugar
- Preheat oven to 425° F.
- Combine brown sugar, pineapple in juice, cornstarch, and lemon juice in a pan on the stove top. Cook over medium heat until it boils, stirring occasionally. Let the mixture boil for 1 minute while stirring constantly.
- Remove mixture from heat and let it cool for 4 minutes.
- Meanwhile, pierce the pie crust liberally with a fork.
- Bake for 10 minutes until golden brown.
- Brush pie crust with egg wash (beaten egg).
- Fill pie crust with filling.
- Cover the pie with the second crust. Slice top crust several times to create steam vents, and crimp the edges with a fork.
- Brush the top of the pie with milk and sprinkle with white sugar.
- Cover the edges of the pie with aluminum foil.
- Bake for 35 minutes. Check the pie halfway through, and if the top is getting too browned cover the whole pie with aluminum foil and finish baking.
- Serve warm, at room temperature, or chilled.