Pies are kind of my thing, hence my business being named P3: Polifroni PIES and Pizzas. They are my favorite thing to make.
When I started working and researching to make a gluten-free pie cookbook last Spring, I found a recipe for pineapple pie.
I had never made a pineapple pie. Or really saw one. Or really heard of one.
It’s been in the back of my mind ever since to try.
And Saturday, my mother-in-law planned a little cook-out and I thought what better time to try the pie then now!
I had some unsweetened shredded coconut in the cabinet, which I thought would be a great addition to the tropical fruit.
I also thought that ginger added to the pie filling would be a nice subtle addition.
I also don’t know where my pie pan is (I usually make mini pies for my business), so I decided to make a deep dish pie, using a spring-pan (I have lots of those pans since I made 9 cheesecakes last year for our wedding reception). Plus that morning I saw a deep-dish pie on my Pinterest. I really want some mini spring pans to try mini deep-dishes!
And as for decoration, I couldn’t flute a border since I wasn’t using a standard pie pan. I decided to try and mimic the outside texture of a pineapple for a border. I didn’t know how it would bake with such an open top, so I decided to add some lettering. I once saw one tagged with a ‘humble’ label and I thought that would be a nice addition.
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