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Pineapple Apple Pie

 Pineapple Apple Pie
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
10 ServingsPrep: 20 min. Bake: 40 min. + cooling


  • 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


  • 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.
  • In a small bowl, combine the oats, brown sugar, flour and butter;
  • sprinkle over filling.
  • 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,

2 of 2

Pineapple Apple Pie (continued)

Nutritional Facts: 9 g fat (4 g saturated fat), 12 mg cholesterol, 105 mg sodium, 43 g carbohydrate, 2 g fiber, 3 g protein.