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Roasted Pineapple and Apple Pie

Roasted Apple and Pineapple Pie

Roasting a combination of pineapple and apple, then baking in a delicious pie

Servings 10

Ingredients

  • 5 Cups Apples about 6 large apples - peeled, cored and 1/2 inch chopped
  • 5 Cups Approx 3/4 of a pineapple Fresh Pineapple - 1/2 inch chopped
  • Juice of half a Lime or lemon if preferred
  • 1 Cup of Granulated Sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 Homemade crostata or Pie dough
  • 1 Tablespoon Milk or egg wash to brush the dough
  • Sanding Sugar

Instructions

  1. Heat the oven to 375 degrees
  2. Combine the peeled and chopped apples with the diced pineapple in a large bowl
  3. Add the sugar, lime juice, cinnamon and vanilla.
  4. Stir well to evenly coat the fruit
  5. Pour out onto large baking sheet and spread in an even layer
  6. Bake in the oven for 45 minutes until the juices are syrupy and beginning to get golden around the edges. Stirring well every 15 minutes.
  7. Remove from oven. Set aside. Increase oven temperature to 400 degrees
  8. Roll out the pie crust to a generous size, as the we will be folding the edges over to become a rustic top crust
  9. Transfer dough to the pie plate and use a fork to dock the bottom of the pie.
  10. Fill with the roasted fruit and any accumulated juices
  11. Fold the remaining dough over the fruit and evenly around, which should leave an uncovered area in the centre.

  12. Brush the pastry with Milk (or egg wash) and sprinkle generously with sanding sugar

  13. Bake the pie at 400 on a tray (to catch any drips) for 50 minutes until golden brown and baked through.
  14. Allow to cool at least 30 minutes. Serve warm or room temperature.
  15. Can be stored covered at room temperature or refrigerated.