Prep 10 mins
Cook 50 mins
Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.
- 1 1⁄2 cups sugar
- 1⁄2 cup butter
- 1 cup crushed pineapple
- 3 tablespoons flour
- 1 teaspoon vanilla
- 2 eggs
- 1 unbaked pie shell
- Beat together all ingredients.
- Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.
Super easy and delicious! It was getting rave reviews before I had even finished serving it. Since it's a family recipe, I understand how sometimes the little details don't get written down. This is what I learned with this pie: It is only enough filling for an 8-inch pie dish (I made a homemade crust in a deep-dish pie plate), although it does puff up and rise enough to sort of hide the extra crust on my 9.5-inch dish. I didn't know if the pineapple should be drained or not, and if it was canned or fresh. I was using fresh pineapple, so I pulsed it in the Ninja blender to crush it, and then drained all but the last 1/4 cup. I felt that the drained pineapple made a nice custard-like filling, and the undrained pineapple added a bit of texture to the filling. The top of the pie browned and crisped up automatically, and created a really light crunch that complimented the filling. Thanks for sharing, mailbelle!
This was a really good pie, but it was very very sweet. I'm sure many of you out there love that sweet southern taste, but it was a little much for me. The pineapple was a great flavor and the texture is great! A creamy custard with a little crunch from the pineapple. My crust didn't turn out very well, so just ignore that in the picture :) Thanks for posting the Mama Cash recipes Mailbelle!
easy to make-I reduced the sugar to 1 cup.