American Pineapple Pie
6 servings
60 minutes
American pineapple pie is the embodiment of comfort and sweet nostalgia. Its history began in the mid-20th century when pineapple upside-down cake became popular among housewives in the USA due to the availability of canned fruits. The delicate vanilla batter absorbs the caramelized juice of pineapples and cherries, creating a rich flavor with a slight tartness and velvety sweetness. Creamy notes of sour cream and cream add airiness, while pistachios provide a light nutty accent. This pie is the perfect dessert for family evenings, cozy gatherings, and festive dinners, where each bite transports you to an atmosphere of warmth and hospitality.
1
Preheat the oven to 170 °C.
2
Melt the butter and pour it into the bottom of a round baking pan with a diameter of 22-24 cm and high sides. Grease the sides of the pan with butter using a brush.
- Butter: 120 g
3
Evenly sprinkle melted butter with brown sugar.
- Brown sugar: 0.8 glass
4
Remove the pineapple rings from the can and shake off the liquid.
- Canned pineapple: 500 g
5
Place a whole pineapple ring in the center of the mold, cut the rest in half and fill the bottom of the mold with them.
6
Place the remaining slices along the edges at a small distance from each other. Put cherries in the free spaces.
- Cocktail cherries: 15 pieces
7
Sift flour with salt and baking powder into a bowl, mix with sugar.
- Wheat flour: 1 glass
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
8
In another bowl, lightly beat the eggs, add sour cream, vegetable oil, cream, and vanilla extract.
- Chicken egg: 1 piece
- Sour cream: 3 tablespoons
- Vegetable oil: 3 tablespoons
- Single cream 10% fat: 125 ml
- Vanilla extract: 2 teaspoons
9
Pour the resulting mixture into a bowl with flour and sugar, and quickly knead the dough.
- Sugar: 0.8 glass
10
Spread the dough over the pineapples (it should fill the mold about 3/4 of the height) and smooth it out.
11
Place the mold in the oven and bake the pie for about 30-40 minutes. Check readiness with a wooden stick.
12
Remove the baked pie from the oven and let it cool in the pan on a rack for at least 30 minutes.
13
Cover the cooled pie with a plate and carefully flip it over. Decorate with chopped pistachios (if desired).
- Ground pistachios: to taste