There’s something so comforting about a classic pound cake, but when you add pineapple, it becomes a whole new treat.
This Pineapple Pound Cake blends the buttery richness of the traditional recipe with a bright, tropical twist. The result? A golden, moist cake that balances sweetness and tang perfectly.
It’s a great dessert any time of year, but it really shines in the warmer months. What I love most is how this cake stays wonderfully moist, thanks to the crushed pineapple.
No dry slices here! It’s the perfect way to bring a little tropical sunshine to your table. Plus, it pairs beautifully with whipped cream or vanilla ice cream for an extra indulgent touch.
With tropical flavors trending, it’s no wonder this recipe is becoming so popular. If you’re looking for a fresh twist on a classic, this Pineapple Pound Cake is for you! Let me know how it turns out!
Why I Love This Recipe?
- It’s a true comfort food: Every bite takes me back to cozy afternoons with family, and I think you’ll find it does the same for you.
- Simple ingredients, big flavor: You don’t need anything fancy to make this pie—just fresh apples, sugar, butter, and a dash of cinnamon.
- It’s foolproof: No need to be an expert baker here—the beauty of this recipe is its rustic charm, so there’s no pressure to make it look perfect.
- Perfect for any occasion: Whether it’s Thanksgiving or a casual Sunday dinner, this pie always feels like a special treat.
Grandma’s Old Fashioned Apple Pie Recipe
Grandma's Old Fashioned Apple Pie is a beloved dessert that embodies warmth, nostalgia, and comfort. With its classic combination of tender apples, aromatic spices, and flaky crust, this pie evokes memories of cozy family gatherings and homemade treats.
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Calories: 400kcal
Servings: 10 People
Equipment
- Pie Dish
- Mixing Bowls
- Cutting Board and Knife
- Oven
- Cooling Rack
Ingredients
- 300 gram all-purpose flour
- 230 gram unsalted butter, cold and cubed
- 1/2 cup ice water
- 7 medium-sized apples
- 150 gram granulated sugar
- 1 tbps lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the pie crust by mixing flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until dough comes together. Divide dough in half and shape into discs. Wrap in plastic wrap and chill for 30 minutes.
- Roll out one disc of dough on a floured surface and fit into a 9-inch pie dish.
- In a bowl, mix sliced apples with sugar, cinnamon, nutmeg (if using), and lemon juice.
- Pour apple mixture into prepared pie crust.
- Roll out the second disc of dough and place it over the apple filling. Trim excess dough and crimp edges to seal.
- Cut slits in the top crust to allow steam to escape.
- Place pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until crust is golden and filling is bubbly.
- Cool on a wire rack for at least 30 minutes before serving.
- Serve warm with ice cream or whipped cream, if desired.
Notes
1. Macerate Apples: Letting the apples sit with cinnamon, sugar, flour, and salt for at least 30 minutes before filling the pie enhances the flavor of the filling. If time allows, let them macerate longer.
2. Chill Pie Dough: Keep your pie dough refrigerated until you’re ready to roll it out. This helps maintain its flakiness and makes it easier to work with. If too firm, let it sit at room temperature for 5 minutes before rolling.
3. Baking from Frozen: This pie can be baked directly from the freezer. For glass pie plates, let it sit at room temperature for 20 minutes before baking to prevent shattering.
4. Preventing Over-Browning: If the outer crust starts to brown too quickly, cover the edges with foil to prevent burning while the center finishes baking.
Nutrition
Calories: 400kcal | Carbohydrates: 50g | Protein: 3g | Fat: 20g
Time for the Tips!
- Even Slicing: Try to slice your apples as evenly as possible to ensure they cook uniformly and create a cohesive filling.
- Variety of Apples: Mixing different types of apples adds complexity to the flavor and texture of the pie. Experiment with different varieties to find your favorite combination.
- Thickening Agent: If your filling is too runny, sprinkle a bit more flour or cornstarch over the apples before adding them to the crust.
- Ventilation: Cutting slits in the top crust allows steam to escape during baking, preventing the filling from becoming too watery.
- Uniform Crust Thickness: Roll out your pie crust to a uniform thickness to ensure even baking. This helps prevent any parts of the crust from burning or undercooking.
- Preventing Soggy Bottoms: To prevent a soggy bottom crust, consider blind baking the bottom crust for a few minutes before adding the filling.
- Creative Crust Designs: Get creative with your pie crust by making decorative designs or cutouts using cookie cutters. This adds a fun touch to your pie and makes it visually appealing.
What to Serve with Grandma’s Old Fashioned Apple Pie?
Evelyn
Thursday 21st of March 2024
Please give cup measurements instead or with grams