Pineapple Apple Pie Recipe
Pineapple Apple Pie Recipe photo by Taste of Home

Pineapple Apple Pie Recipe

Read Reviews
4 6 7
Publisher Photo
This special pie is destined to become a family tradition! The apple and pineapple are mouthwatering together, and the crunchy topping is fabulous! This one’s best served warm. —Karen Brink, Atwater, Ohio
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:10 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 10 servings


  • Pastry for single-crust pie (9 inches)
  • 1 can (20 ounces) crushed pineapple in heavy syrup, undrained
  • 3 medium tart apples, peeled and chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons butter, melted

Nutritional Facts

1 piece equals 259 calories, 9 g fat (4 g saturated fat), 12 mg cholesterol, 105 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.


  1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
  2. In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling.
  3. Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 10 servings.
Originally published as Pineapple Apple Pie in Healthy Cooking October/November 2011, p22

Reviews for Pineapple Apple Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 7, 2012

"This pie was very dry, none of the juicy filling you'd typically expect from an apple pie. The taste was nothing special, kind of bland."

Reviewed Apr. 28, 2012

"Have made this pie several times for the family and even for a church social. Turns out great every time and is a favorite in our house."

Reviewed Mar. 8, 2012

"I made this pie and my family loved it. I did not prebake the crust and it was not soggy. I did use Whey Low Gold in the topping. I will definitely make this again!"

Reviewed Jan. 13, 2012

"I made it today - my husband and I loved it."

Reviewed Dec. 10, 2011

"I did like this pie, but had a couple of issues with the recipe itself. For one, it doesn't say to prebake the pie crust, and it definitely needs to since the crust was still gooey raw after 45 minutes in the oven. Secondly, why measure out 3/4 cup liquid from the can when that was barely what came out of it? Just dump the whole can in."

Loading Image