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Pineapple Apple Pie Recipe

Pineapple Apple Pie Recipe

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 YIELD: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


  • 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.

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.

Reviews for Pineapple Apple Pie

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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."

Reviewed Oct. 10, 2011

"This is a fantastic recipe! You wouldn't even know there is pineapple in this recipe. Great tasting and healthy!"

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