Description
This easy, hearty, and family-friendly Turmeric Yellow Lattice Pineapple Pie recipe brings a burst of tropical flavor and stunning color to your table. It combines a juicy pineapple filling with a show-stopping golden lattice crust, making it surprisingly simple to master.
Ingredients
- 4 cups fresh pineapple, finely diced (or 2 (20-ounce) cans crushed or diced pineapple, well-drained)
- 1.25 teaspoons turmeric powder
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 (9-inch) pre-made pie crusts
- 1 egg yolk
- 1 tablespoon water
Instructions
- Prepare Pineapple Filling: Combine diced pineapple, granulated sugar, cornstarch, 1 teaspoon turmeric, melted butter, vanilla extract, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and starts to bubble around the edges (about 5-7 minutes). Let the filling cool slightly.
- Assemble Lattice Pie: Roll out one pie crust and gently fit it into a standard 9-inch (23cm) pie plate, trimming any excess. Pour the cooled pineapple filling evenly into the prepared crust. Roll out the second pie crust and cut it into 0.75-inch (2 cm) wide strips for the lattice top. Carefully arrange these strips in a woven lattice pattern over the filling. In a small bowl, beat 1 egg yolk with 1 tablespoon water and a tiny pinch of turmeric (0.25 tsp) to make an egg wash; brush it over the lattice top before baking.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Place the assembled pie on a baking sheet. Bake for 45-55 minutes, or until the crust is beautifully golden brown and the pineapple filling is visibly bubbly around the edges. If the crust edges are browning too quickly, loosely tent the pie with foil or use a pie crust shield for the last 15-20 minutes. Cool the pie completely on a wire rack for at least 2-3 hours before slicing and serving; this allows the filling to fully set.
Notes
If the filling seems too watery after cooking, stir in an extra 0.5 teaspoon of cornstarch mixed with a splash of cold water and cook for another minute. If crust edges are browning too quickly, loosely tent the pie with foil or use a pie crust shield for the last 15-20 minutes of baking. Cooling the pie completely for at least 2-3 hours is crucial for the filling to fully set and ensure perfect slices. While fresh pineapples peak in spring and summer, well-drained canned pineapple is a convenient alternative available year-round.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (160 g)
- Calories: 400 calories
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: turmeric, pineapple, pie, lattice, dessert, easy, family-friendly, tropical, golden crust, baked