to fill
Step 1
In a medium bowl, add 4 large egg yolks. Set by the stove.
Step 2
Puree in a blender or food processor 25 oz (715 g) fresh pineapple, cubeduntil smooth.
Step 3
In a large saucepan, stir together. ½ cup (120 grams) of water And ½ cup (66 grams) cornstarch. Whisk in the pineapple puree, 2 cups (400 grams) granulated sugarand 1 tbsp. Kosher salt. Heat over high heat, stirring constantly, until hot and steaming, about 2 minutes. Turn off the flame.
Step 4
Slowly pour half of the warm pineapple mixture into the yolks. Then stir the yolk mixture back into the saucepan. Cook over high heat, stirring constantly, until bubbles burst on the surface and the mixture is very thick and glossy (like thick lemon curd), 3-5 minutes.
Step 5
Remove from heat and stir. 2 tbsp. (28 grams) unsalted butter, ½ teaspoon vanilla bean paste or extractand Grated zest of 1 orange. Transfer the filling to a large bowl or liquid measuring cup. You should have about 4 cups (1,200 grams). Cover with plastic wrap and refrigerate until chilled, at least 3 hours.
Pastry crust
Step 6
Add to food processor. 4 cups (500 grams) all-purpose flour, 2 tbsp. Kosher saltand 1½ tsp. Baking powder and integrating the pulse. add 1 stick (113 g) cold unsalted butter, cubedand 6 tbsp. (60 g) vegetable shortening, chilled.and pulse until they break into small pieces. add ½ cup (120 grams) heavy cream, chilledand pulse to split. add ½ cup (120 g) ice water And stir in the pulses until the mixture resembles a batter.
Step 7
Transfer the dough to an ungreased work surface. Collect in uniform mass. Divide the dough into 2 equal portions (about 460g each) and shape each into a flat disk. Wrap each disc in plastic wrap and refrigerate for 1 hour.
Step 8
Collection: Lightly dust a work surface with flour and roll a disk of dough into a 15×12″ (38×30-cm) rectangle.
Step 9
Transfer dough to a quarter sheet pan, allowing excess dough to hang over all sides. Add the cooled filling and spread into an even layer.
Step 10
Roll the second disk of dough into a 15×12″ (38×30-cm) rectangle.
Step 11
Place the dough on top of the pineapple filling. (Try the placement first! The dough will stick to the filling, so it’s hard to adjust once it’s there.)
Step 12
Pinch the overhanging dough together and tuck under as you would for a regular double-crusted pie. Form into a neat crust (it will be quite long and thick). Using kitchen shears, trim and reshape dough pieces from the top of the crust until you have a thick (but not too thick) layer all around.
Step 13
Brush the flour thoroughly. 1 large egg beaten with 1 tbsp. The water And poke everything with a fork (make sure there are actual holes and not just marks). Sprinkle with Turbando sugar. Freeze for 15 minutes. Then refrigerate for 15 minutes.
Step 14
Meanwhile, place a standard foil-lined half-sheet pan on the lowest position of the oven rack and preheat to 350°F (180°C) for 30 minutes.
Step 15
Place pineapple pie on hot sheet pan and bake until crust is golden brown, about 1 hour.
Step 16
Transfer the pie (still on the sheet pan) to a wire rack. Don’t worry if the pie is leaking in places. If the pastry seems to rise slightly, press it gently with a rubber spatula to release the air. Let cool for 1 hour.
Step 17
Invert the pie onto a wire rack. Then flip another wire over the rack again so it sits right side up. Let cool completely, about an hour and a half.
Step 18
Slide the pie onto a cutting board. Using a serrated knife, cut the pie into 4 equal rectangles. Cut each rectangle in half vertically into smaller rectangles (not too thin). You should have 8 equal rectangles. Cut each rectangle diagonally into 2 triangles.
Step 19
Enjoy at room temperature or refrigerate and serve cold (which I prefer).