Growing up my mom always talked about how much she loved pineapple pie. She never did make one that I can remember. So for Mother’s Day my oldest son made her a fresh pineapple pie. It was so yummy! I think we have a new family favorite. He did use eggs in this recipe. I will have to try it next time with an egg-replacer and see how it turns out. If you make one with egg-replacer please leave a comment to let us know about your success.

Fresh Pineapple Pie- Gluten-Free, Dairy-Free and Nut-Free

One double pie crust recipe

Preheat oven to 400.
Filling:
3-4 cups fresh pineapple cut into small chunks
3/4 c.-1 c. sugar (depending on how sweet your pineapple is)
2 eggs- beaten
1 Tbsp. lemon juice

In a large bowl beat the eggs until frothy. Stir in sugar, lemon juice and pineapple. Pour into prepared crust. This pie can have a lattice top or top crust. I didn’t weave my lattice top. I just placed the strips going one direction and then the other. If using a top crust, cut in vents. Place on baking sheet. Bake in 400 degree oven for 10 minutes and then reduce heat to 350. Bake until the pie is thick and bubbly (about 20 minutes longer). Cover with foil if the crust is getting too dark before the pie is done. Cool and serve. It is good warm or cold. Enjoy!

The leftover crust can be made into cinnamon and sugar treats. Roll flat and sprinkle with cinnamon and sugar and bake until golden brown.