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
Ingredients
- 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
- TOPPING:
- 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
Reviews
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.
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.
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!
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I made it today - my husband and I loved it.
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.
This is a fantastic recipe! You wouldn't even know there is pineapple in this recipe. Great tasting and healthy!