Tuesday, June 21, 2011

Branching Out: Brown Sugar Pineapple Pie

One fruit that always says SUMMER to me...

And when I found this recipe by Michelle Branch (of all people)...
remember this song? 

I figured - let's give it a try!

You'll need a little bit of "everything"  :)

3 large eggs
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon flour
1/4 cup light corn syrup
1/2 stick of unsalted butter that's melted
1 teaspoon vanilla extract
1 tablespoon rum extract
1 20 oz. can of crushed pineapple (drain the juice)

1 cup of flour
2/3 cup brown sugar
1/4 teaspoon of ground cinnamon
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/4 cup rolled oats
1/4 cup shredded coconut
10 tablespoons of butter

(Mix "topping" ingredients together until they're crumbly.)

Mix the eggs together in an electric mixer for about 5 minutes,
until they are SUPER light and fluffy!

Add the brown sugar, white sugar - mix.

Then, add the 1 tablespoon of flour, melted butter,
corn syrup, and rum/vanilla extracts - mix.

Next, add the can of crushed pineapple.
Stir in with a spoon.

Pour into a pie pastry.
(I just went to the store and bought one.)

Put the pie in a 350 degree oven for 40 minutes.

After 40 minutes, take the pie out of the oven - 
and put your "crumble"on top.

Put the pie BACK in the oven for 
another 20-30 minutes 
(until the top is golden brown.)

Serve up with vanilla or coconut ice cream.

Super sweet - 
and the crunch of the coconut/nuts on top, gives it a "salty" factor.

For the "back story" on this recipe, 
check out this link.

Who would have thought Michelle Branch was a "pie" artist too?!

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