Pineapple Strawberry Pie

I am so excited about this pie!  I absolutely love fresh fruit, and pineapple is one of my favorites.  I also really love fresh strawberries and fresh pineapple together.  I made a strawberry rhubarb pie a few weeks ago, and the strawberry just called to me from that pie.  So I decided to combine strawberry and pineapple in a fabulous pie!  I modified this Fresh Pineapple Pie recipe just slightly.


Pineapple Strawberry Pie

2 Layer 9-inch pie crust
3 cups (26 ounces, 1 large) fresh pineapple, cut in bite sized chunks
1 pound strawberries, washed, hulled and sliced
1 1/2 cups (10 1/2 ounces) granulated sugar
1/4 cup (1 ounce) all purpose flour
1/8 teaspoon salt
2 large eggs
1 Tablespoon fresh lemon juice

Preheat the oven to 425F.  Roll out one pie crust layer and fit into a 9-inch pie plate.

In a large bowl, toss together the pineapple and strawberries.  For the filling, in a medium sized bowl, whisk together the sugar, flour, and salt.  Add the eggs and lemon juice, and whisk until combined.  Place half of the pineapple strawberry mixture in the pie crust.  Pour half of the filling mixture over it.  Layer the remaining pineapple and strawberry on top, then pour the rest of the filling mixture over the pineapple.  With the top layer of pie dough, make a lattice crust over the top of the pie and crimp the edges .  
Bake the pie for 50 to 60 minutes.  Check after 40 minutes, and place a piece of tin foil loosely over the top to prevent over browning, if necessary.  The pie is done when you see the filling bubbling in the center.  Remove pie from the oven and cool completely on a wire rack before slicing.  Makes 1 pie, 8 servings.

Enjoy!  -Cardamommy