This Pineapple Cranberry Pie is a perfect blend of sweet and tart flavors. The recipe is simple and the result is a deliciously tempting pie that’s great for any occasion.
Ingredients
- 3 c. cranberries
- 1 1/2 c. crushed pineapple
- 1 1/4 c. sugar
- 1 Tbsp. flour
- 3/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
Baking Instructions
- Cook fruit until cranberries burst.
- Cranberries on bottom. Blend dry ingredients and stir into fruit.
- Cook until thickened. Cool slightly and pour into 9-inch uncooked pie shell and bake at 350°
- for 30 minutes.
Calorie: 300
Total cooking time:1 hour
Difficulty level: Easy
The Epic Saga of the Pineapple Cranberry Pie
Once upon an ordinary day, I decided to venture into the world of baking. Not just any baking, mind you, but the creation of a **Pineapple Cranberry Pie**. Crazy? Maybe. Delicious? Definitely.
Sourcing the Ingredients
First things first, I had to gather my ingredients. The list read like a who’s who of my local grocery store: 3 c. cranberries, 1 1/2 c. crushed pineapple, 1 1/4 c. sugar, 1 Tbsp. flour, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/4 tsp. salt. I felt like I was assembling a team for an epic heist movie. “You’re the muscle,” I said to the cranberries. “And you,” I told the pineapple, “are the brains.”
The Cooking Showdown
Next came the cooking showdown. The cranberries and pineapple went into a pot to cook until the cranberries burst. Now, I don’t know if you’ve ever watched cranberries burst, but it’s like a culinary version of fireworks. Pop! Pop! Pop! It was a symphony of sounds that had me laughing like a kid on the Fourth of July.
The Great Blend
Then came the blend. I combined the sugar, flour, cinnamon, nutmeg, and salt together. It was like watching a group of disparate individuals becoming a team. They started as individuals but ended up as a blend, ready to support the main stars of the show, the cranberries and pineapple.
The Thickening Plot
I stirred this blend into the fruit, and the plot thickened, literally. The mixture began to thicken, reminding me of the time I tried to make gravy and ended up with something more akin to cement. Thankfully, this time it was meant to be thick.
The Golden Bake
Finally, the moment of truth arrived. I poured the mixture into a 9-inch uncooked pie shell and slid it into the oven. It was like sending a child off to school for the first time. I crossed my fingers and hoped for the best. The pie baked at 350° for 30 minutes, and I held my breath. The aroma filled the house, and it smelled like victory.
The Taste Test
After what seemed like an eternity, I pulled the pie from the oven. It was a beautiful sight, golden and bubbling, the fruits of my labor. As I took my first bite, I was transported. It was sweet, tart, and filled with the taste of victory.
The Pie-nal Thoughts
In conclusion, my friends, if I, a man who once burned water, could create this Pineapple Cranberry Pie, so can you. It’s a tale of triumph, of overcoming the odds. And the best part? You get to eat the results. So go forth, conquer the kitchen, and make your own Pineapple Cranberry Pie. You won’t regret it. Trust me.
