Pineapple Crumb Pie

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
3. 3
   On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
4. 4
   Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
5. 5
   Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
6. 6
   Using your thumb and index finger, crimp the edges of the pie shell.
7. 7
   Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
8. 8
   Set the pie shell to the side while you make the filling.
9. 9
   To prepare the filling, in a small bowl, whisk together the sugar and cinnamon.
10. 10
    Place the pineapple in a large bowl and toss it with the sugar mixture, making sure that all of the pineapple is thoroughly coated.
11. 11
    Place the pineapple mixture in the pie shell, distributing it evenly.
12. 12
    Dot the filling with the butter.
13. 13
    Sprinkle the cinnamon sugar crumb topping over the pineapple filling, covering it completely.
14. 14
    To bake, place the pie plate on a baking sheet and bake for 15 minutes.
15. 15
    Reduce the heat to 375F and continue baking for 40 minutes, or until the juices bubble over and the crumb mixture has browned.
16. 16
    Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
17. 17
    Pineapple Crumb Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
18. 18
    It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
19. 19
    Many grocery stores now offer precut and cored pineapples.
20. 20
    If youre short on time, this option is a great way to make this already simple pie even easier.