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1
Preheat the oven to 425F.
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2
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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3
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
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4
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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5
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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6
Using your thumb and index finger, crimp the edges of the pie shell.
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7
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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8
Set the pie shell to the side while you make the filling.
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9
To prepare the filling, in a small bowl, whisk together the sugar and cinnamon.
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10
Place the pineapple in a large bowl and toss it with the sugar mixture, making sure that all of the pineapple is thoroughly coated.
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11
Place the pineapple mixture in the pie shell, distributing it evenly.
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12
Dot the filling with the butter.
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13
Sprinkle the cinnamon sugar crumb topping over the pineapple filling, covering it completely.
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14
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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15
Reduce the heat to 375F and continue baking for 40 minutes, or until the juices bubble over and the crumb mixture has browned.
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16
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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17
Pineapple Crumb Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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18
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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19
Many grocery stores now offer precut and cored pineapples.
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20
If youre short on time, this option is a great way to make this already simple pie even easier.
