to fill
step 1
In a medium bowl, add 4 large egg yolksSet next to the stovetop.
step 2
Puree in a blender or food processor 25 oz. (715 grams) fresh pineapple, cubeduntil smooth.
step 3
In a large saucepan, whisk together ½ cup (120 grams) water And ½ cup (66 grams) cornstarchBeat in pineapple puree, 2 cups (400 grams) granulated sugarAnd 1 tsp. kosher saltHeat over high heat, stirring constantly, until hot and steaming, about 2 minutes. Turn off the flame.
step 4
Gradually stir about half of the hot pineapple mixture into the yolks. Then whisk the yolk mixture back into the saucepan. Cook over high heat, stirring constantly, until bubbles begin to pop on the surface and the mixture is very thick and shiny (like thick lemon curd), 3-5 minutes.
Step 5
remove from heat and whisk 2 tbsp. (28 grams) unsalted butter, ½ tsp. vanilla bean paste or extractAnd Grated peel of 1 orangeTransfer 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
In a food processor, add 4 cups (500 grams) flour, 2 spoons. kosher saltAnd 1½ tsp. baking powder and pulse to combine. Add 1 stick (113 g) cold unsalted butter, cubedAnd 6 tbsp. (60 grams) small vegetables, cooledAnd pulse until they break into small pieces. Add ½ cup (120 g) heavy cream, chilledAnd pulse to distribute. Add ½ cup (120 g) ice water And beat until the mixture looks like a broken dough.
Step 7
Place dough on an unfloured work surface. Come together into a uniform mass. Divide the dough into 2 equal parts (about 460 grams each) and shape each into a flat disc. Wrap each disk in plastic wrap and refrigerate for 1 hour.
Step 8
to assemble: Lightly sprinkle flour on a work surface and roll out one disk of dough into a 15×12″ (38×30-cm) rectangle.
Step 9
Transfer the dough to a quarter-sheet pan, allowing excess dough to hang over all sides. Add cooled filling and spread into an even layer.
Step 10
Roll out the second ball of dough into a 15×12″ (38×30-cm) rectangle.
Step 11
Place the dough on top of the pineapple filling. (Try to get the placement right the first time! The dough will stick to the filling, so it’s hard to adjust once it’s in there.)
Step 12
Press the ridged dough together and tuck it under itself like you would for a regular double-crusted pie. Shape into a neat layer (it will be quite long and thick). Using kitchen scissors, cut out pieces of dough from the top of the layer and shape until you have a thick (but not too thick) layer around it.
Step 13
brush the dough all over Beat 1 large egg with 1 tbsp. Water And prick holes all over with a fork (make sure there are actual holes, not just marks). sprinkle with turbinado sugarFreeze for 15 minutes. Then keep it in the refrigerator for 15 minutes.
Step 14
Meanwhile, place a foil-lined standard half-sheet pan in the lowest oven rack space and preheat at 350°F (180°C) for 30 minutes.
Step 15
Place the pineapple pies on the hot sheet pan and bake until the 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 some places. If the pastry looks a little raised, press it gently with a rubber spatula to expel any air. Let it cool for 1 hour.
Step 17
Invert the pie onto a wire rack. Then flip it onto the other wire rack so that it sits right side up. Let cool completely, about 1½ hours.
Step 18
Slide the pie onto a cutting board. Using a serrated knife, cut pie into 4 equal rectangles. Cut each rectangle in half vertically into smaller rectangles (not very thin). You should have 8 identical rectangles. Cut each rectangle diagonally into 2 triangles.
Step 19
Enjoy at room temperature or refrigerate and serve cold (which I like better).
