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Pineapple Pie (Johnny Cash’s Mother’s Recipe)

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A delightful gluten-free pineapple pie recipe that brings together the sweet flavors of crushed pineapple with a buttery crust, evoking cherished family memories.

Ingredients

Scale
  • 1 (9-inch) unbaked gluten-free pie crust
  • 1 (20 oz) can crushed pineapple, undrained
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose gluten-free flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream, for serving
  • Fresh mint leaves, for garnish
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the unbaked pie crust inside a 9-inch pie plate, crimping the edges with care.
  3. Combine the crushed pineapple with its juice, sugar, and flour in a large mixing bowl. Mix thoroughly.
  4. Add the beaten eggs to the mixture and stir in melted butter, vanilla extract, and salt. Mix until smooth.
  5. Pour the filling into the prepared pie crust, spreading it evenly.
  6. Bake for 45-50 minutes until the top is golden and the center is set but slightly jiggly.
  7. Protect the crust edges with foil if they brown too quickly.
  8. Let the pie cool slightly before slicing. Serve with whipped cream and mint.

Notes

Ensure all ingredients are certified gluten-free and check for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/pineapple-pie/