SPREAD LOVE

Cherry Pineapple Pie

There’s something timeless about a pie that pairs tart cherries with bright, sun-kissed pineapple—this recipe feels like summer in a slice, the kind of dessert that brings back family gatherings and porch-swing conversations. Bring this pie to a potluck or make it for a slow Sunday and you’ll have that warm, nostalgic comfort in every forkful. If you enjoy comforting, homestyle dishes, you might also like this savory twist on comfort food: chicken pot pie noodle skillet recipe — it’s a different kind of cozy but shares the same heartwarming spirit.

Why make this recipe
This cherry pineapple pie is one of those rare desserts that balances bright fruit flavors with a flaky, golden crust; it’s equally good straight from the oven or cooled for picnics. The almond extract adds a subtle, bakery-style aroma that lifts the fruit without overpowering it. And because it uses a single pie crust and straightforward pantry ingredients, it’s approachable for bakers of any skill level.

Step-by-Step Guide to Making Cherry Pineapple Pie

Ingredients:

1 pie crust
2 cups pitted cherries
2 cups fresh pineapple chunks
1 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 egg (for egg wash)

Directions:

Preheat the oven to 425°F (220°C).
In a large bowl, combine cherries, pineapple, sugar, cornstarch, lemon juice, and almond extract. Toss until well mixed.
Roll out the pie crust and place it in a pie dish.
Pour the cherry-pineapple mixture into the crust.
Cover with another layer of pie crust (or lattice) and seal the edges.
Brush the top with beaten egg.
Bake for 25-30 minutes or until the crust is golden brown.
Let it cool before serving.

Detailed notes on each major step

Preparing the fruit: Use ripe, but firm, pineapple chunks and cherries that are flavorful and not overly soft. If using frozen cherries, thaw and drain them well so excess liquid doesn’t dilute the filling. Pat the pineapple dry with paper towels to reduce excess moisture, then toss both fruits with sugar, cornstarch, lemon juice, and almond extract—the cornstarch helps thicken the fruit juices as the pie bakes.
Assembling the crust: If you’re using a store-bought crust, let it come to room temperature briefly so it doesn’t crack when you unroll it. Roll the dough gently on a lightly floured surface and transfer to the pie dish by folding into quarters and easing into place. For a homemade crust, keep the fat cold and handle the dough as little as possible to maintain flakiness.
Filling the pie: Pour the fruit mixture into the lined pie dish, spreading it evenly but avoiding overpacking. Leaving small gaps allows steam to escape and prevents a soggy bottom.
Topping and sealing: If you’re using a full top crust, crimp the edges with your fingertips or a fork to seal. For a lattice top, cut strips and weave them for a classic look—this also gives more steam release and a slightly thicker filling texture.
Egg wash and baking: Brushing the top with a beaten egg gives the crust that irresistible sheen and golden color. Bake at 425°F (220°C) to get a quick burst of heat that sets the crust; you may lower the oven to 375°F (190°C) after 10–12 minutes if the crust is browning too fast (this step is optional and dependent on your oven).
Cooling: Allow the pie to cool for at least 2 hours before slicing; the filling continues to set during this time and slicing too soon can cause runny slices.

Why the ingredient choices matter

Cornstarch: Acts as the thickener that binds fruity juices into a glossy, sliceable filling without turning gummy. Two tablespoons is enough for this volume of fruit; increase slightly if your fruit is very watery.
Lemon juice: Brightens the fruit and balances the sugar, preventing the pie from tasting flat.
Almond extract: Subtle but effective; it pairs beautifully with cherries and pineapple, giving a gentle nutty, floral note that elevates the overall flavor.
Egg wash: Not required for flavor but indispensable for an attractive finish and crisp top crust.

Best Way to Store Cherry Pineapple Pie

Room temperature: 2 days at cool room temperature, loosely covered (avoid direct sunlight).
Refrigerator: 3–4 days in an airtight container or well-wrapped with plastic wrap to prevent the crust from absorbing fridge odors.
Freezer: Up to 2 months if tightly wrapped in plastic and foil; thaw overnight in the refrigerator before reheating.
Reheating: Warm individual slices in a 350°F (175°C) oven for 8–12 minutes to refresh the crust and warm the filling; microwave reheating is quicker but will soften the crust.

Serving Suggestions for Cherry Pineapple Pie

Classic scoop: Serve warm with a generous scoop of vanilla ice cream; the creamy coldness contrasts beautifully with the warm, fruity filling.
Whipped cream: Lightly sweetened whipped cream with a touch of lemon zest complements the pie’s brightness without overwhelming the fruit.
Cheese pairing: A sliver of soft ricotta or mascarpone spread on the plate before placing a slice adds a silky texture and makes the dessert feel a touch more sophisticated.
Beverage pairings: Try a fragrant black tea for afternoon dessert, or a glass of slightly sweet Riesling or Moscato to echo the pie’s fruity notes.

Tips to Make Cherry Pineapple Pie
Q: How do I prevent a soggy bottom?
A: Make sure to dry the pineapple and cherries before tossing with sugar and cornstarch; par-baking the bottom crust for 6–8 minutes (blind baking) can also help create a barrier. Place a baking sheet under the pie to catch any drips that could burn or smoke in your oven.

Q: Can I adjust the sweetness?
A: Yes—taste the fruit before adding sugar. Pineapple and cherries vary in sweetness; reduce the sugar to 3/4 cup if fruits are very sweet, or add a bit more if they’re tart.

Q: How to get the best lattice top?
A: Chill the dough slightly before cutting strips so they don’t stretch; use even-width strips and weave gently to prevent tearing. Brush strips with egg wash after weaving for an even finish.

Variation (if any)

Fruit substitutions (bullet): Swap pineapple for peaches or mango for a tropical twist, and replace cherries with strawberries or rhubarb for different sweet-tart balances. If using very juicy fruits, increase cornstarch to 3 tablespoons.
Crust variation (paragraph): For a nutty depth, use a shortbread crust—add 1/4 cup finely ground almonds or hazelnuts to the dough. This makes the dessert feel more like a tart and pairs wonderfully with the almond extract in the filling.

Frequently Asked Questions

Q: Can I use canned pineapple or cherries?
A: Yes, but drain very well. Canned fruit will contain extra syrup and liquid that can make the filling runny; pat the fruit dry and reduce the added sugar slightly.

Q: How do I make a gluten-free version?
A: Use a gluten-free pie crust from store-bought mixes or make one at home using a 1:1 gluten-free flour blend; add 1–2 tablespoons of xanthan gum if your blend lacks it to help bind the crust.

Q: Can I make the pie ahead of time?
A: Bake the pie and let it cool completely, then wrap tightly and refrigerate for up to 24 hours; warm in a moderate oven before serving. This is useful when planning for gatherings.

What’s the best way to thicken the filling without cornstarch?
Use tapioca starch (instant tapioca) at a similar ratio, or cook the filling briefly on the stove to reduce excess liquid before filling the crust.

Q: Will the almond extract be too strong?
A: No—1/2 teaspoon gives a pleasant hint. If you’re sensitive to almond flavor, reduce to 1/4 teaspoon or swap for a 1/2 teaspoon of pure vanilla extract.

Troubleshooting common issues

If the filling is too runny after baking: Let the pie cool longer—most runny fillings firm up as they cool. For future pies, add an extra tablespoon of cornstarch or bake slightly longer at a lower temperature.
Crust browning too quickly: Tent the pie with foil halfway through baking or lower oven temperature by 25°F (about 15°C) after the first 10–15 minutes.
Fruit flavor too muted: Add a teaspoon of zest (lemon or orange) to the filling for an aromatic lift.

Baking equipment notes and helpful extras

Pie dish: A 9-inch pie dish is standard for this amount of filling. If using a deeper dish, the pie may need a few extra minutes of baking.
Cooling rack: Cooling on a rack allows air to circulate under the pie so the bottom crust doesn’t become soggy.
Bench scraper and pastry cutter: Helpful for making even lattice strips and handling dough.

Presentation and serving ritual

Slicing: Use a large, thin-bladed knife wiped with a hot towel between cuts for clean slices. Let the pie rest for at least 30–60 minutes before the first slice when possible.
Garnish: Scatter a few fresh cherries or a small pineapple spear on the plate, and dust with a touch of powdered sugar for an elegant touch.
Occasion ideas: This pie excels at summer barbecues, potlucks, and holiday gatherings when you want something a bit different from the usual apple or pumpkin pies.

Make-ahead, freezer, and transport tips

For potlucks: Cool completely, then transport in the pie tin wrapped with foil and placed in a flat, insulated carrier. A chilled pie is less likely to slosh or leak.
Freezing unbaked pie: You can assemble the pie and freeze it unbaked for up to 2 months—wrap well, then add an extra 10–15 minutes to the baking time from frozen.
Reheating slices: For best texture, reheat slices on a baking sheet at 350°F (175°C) for 8–12 minutes rather than using the microwave, which will soften the crust.

Final thoughts before you bake
This cherry pineapple pie is a celebration of contrasts—tart and sweet, juicy and set, flaky and glossy. It rewards small attentions like ensuring fruit is dry, using a modest amount of thickener, and letting it rest so the structure holds. Whether you’re serving it warm with ice cream or cool from the fridge, it’s a dessert that sparks conversation and nostalgia.

Conclusion

If you’d like a quick, no-bake take on the same flavor pairing, check out this Cherry Pineapple Pie (5 Minute No-Bake Recipe) for a speedy alternative. For another simple dessert using cherry and pineapple together in a different form, see this Cherry Pineapple Dump Cake — Just 5 Ingredients! for inspiration and easy serving ideas.