2 cups All purpose flour
2 tbsp. granulated sugar
1 tsp of salt
¼ cup of melted coconut oil, cooled to room temp.
¼ cup of cold unsalted butter, cut into small cubes *
2 tbsp. of vodka
2-4 tbsp. of ice cold water
* (for vegan crust, use ¼ cup of vegetable shortening instead of butter
1 large fresh pineapple, peeled, cored and cut into small cubes
1 cup of dried pineapple
1 cup of light brown sugar
1 cup of water
¼ cup of pineapple rum
1 tsp. of vanilla extract
½ tsp of salt
2 tbsp. of unsalted butter.
For the crust:
In a food processor. Mix together flour, sugar and salt. Add in coconut oil and butter to the flour and pulse the processor until mixture is texture of wet sand. Next slowly add vodka and water until the dough comes together in a ball and peels off the side of the bowl. Take the dough out of the bowl and lightly knead dough into a smooth disc. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
While the dough is chilling, make the pineapple filling. In a large saucepan, stir together fresh and dried pineapple, brown sugar and water on low heat. Slowly cook down pineapple filling for about one hour until liquid is reduced by half and sticks to the back of the spoon. Once pineapple filling is thickened, add rum, vanilla salt and melted butter. Cook for an additional five minutes until sauce re-thickens and sticks to back of the spoon. Use an immersion blender and coarsely chop mixture. Take the filling off the heat and allow it cool completely to room temperature.
Preheat oven to 350F. Take dough out of the refrigerator. Let the dough rest for at least 20 minutes. Divide dough in half. Roll first half of dough out into a 10″ diameter circle about 1/8″ thick. Place the dough in a 9″ pie pan. Spread pineapple filing evenly into the pie dish. Roll out the second half of dough and gently place it on top of the pineapple filling. Seal up edges of pie dough. Cut slits into middle of pie to allow steam to escape. Brush with egg wash and sprinkle with turbinado sugar. Bake pie for 40-45 minutes until crust is golden. Allow pie to cool. Cut into pie and top with ice cream or whipped cream. Devour and enjoy!!