Dutch Pineapple Pie

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or pan with butter and set it aside.

2. In a large mixing bowl, combine the flour and cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Add the granulated sugar and mix well.

3. Pour the lightly beaten egg into the flour-butter mixture. Using a fork, mix until the dough comes together. If the dough feels too dry, you can add a little cold water, a teaspoon at a time, until it reaches the right consistency.

4. Transfer the dough onto a floured surface and gently knead it a couple of times to form a smooth ball. Roll out the dough into a circle large enough to fit your pie dish.

5. Carefully transfer the rolled-out dough to the greased pie dish. Press the dough into the bottom and up the sides of the dish, trimming any excess overhang with a knife.

6. In a separate bowl, combine the drained crushed pineapple, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Mix well until all the ingredients are evenly incorporated.

7. Pour the pineapple filling into the prepared pie crust, spreading it out evenly.

8. Place the pie in the preheated oven and bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

9. Once baked, remove the pie from the oven and let it cool for a bit before slicing. Serve the Dutch Pineapple Pie warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, for an extra indulgent touch.