Think of all things summery and you have blueberry pineapple pie – complete with a buttery coconut crumb topping, it’s summer at its best!
As a writer and recipe developer, I find that my inspiration ebbs and flows. At times, my brain – and subsequently, my One Note app – overflows with ideas. I’ll be forced to pull up the app during church to make a note, lest I forget (don’t worry, I’m quick). Other times, my inner recipe cache feels so empty that I am certain I could cry. Writing a grocery list becomes a chore when I am not sure that there is anything going in to my cart that could become a blog post.
I am driven even closer to tears when I think about the fact that I am not working right now. Summer break, job duties few and far between, full-time blogger. I should be brimming with energy, making new recipes left and right and getting ahead on posts so that the first month of school is easy breezy. However, this is not the case. In fact, I think that the pressure I put on myself to perform contributes to the dam that seems to form anytime I think about what to cook.
Luckily, I still have that trusty One Note app. Here in late June, it’s helpful to have recipes brimming with blueberries tucked away, ready to be pulled out when the blueberry bushes are heavy with fruit (or, in my case, when the birds have had their fill of the fresh blueberries and I have to buy my blueberries elsewhere). This blueberry pineapple pie is one of those recipes. Months ago (winter break, perhaps), Philip and I watched a documentary on the PBS app called A Few Good Pie Places, highlighting bakeries around the nation with notable pies.
One of the featured bakeries, A la Mode Pies, is known for their Blue Hawaiian pie. The pie is a blueberry pineapple pie with a coconut crumb topping. I guess you guys can see where the inspiration for this pie comes from? As I researched “blue Hawaiian” pies online, the only recipes I came up with were creamy, pudding based pies…definitely not what I was looking for.
My own blueberry pie, adapted from The Cook’s Illustrated Baking Book (<–affiliate link), though, turned out to be the perfect starting place for this blueberry pineapple pie. I subbed in chopped pineapple for half of the blueberries and used a coconut crumble topping instead of making a lattice out of pie crust. The results were nothing short of perfect, especially since I used my deep-dish tart pan (<–affiliate link), which makes cutting the pie so much easier than using a pie plate.
Topped with a little whipped cream, this blueberry pineapple pie with coconut crumb topping is a taste of summer!
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Yield: 1 9-inch pie
20 minPrep Time:
1 hr, 25 Cook Time:
1 hr, 45 Total Time:
- 1 batch single-crust pie dough (your favorite recipe)
- 1 1/2 pints blueberries (about 3 cups), rinsed
- 3 cups chopped pineapple (I used fresh but you can use canned, drained pineapple)
- 1 Granny Smith apple, peeled, cored, and grated
- ¾ cup sugar
- 2 tablespoons instant tapioca (not tapioca pudding!)
- zest of 1 lemon
- 2 teaspoons lemon juice
- pinch salt
- 3/4 cup plus 3 tablespoons all-purpose flour
- Coarse salt
- 1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
- 1 stick unsalted butter, room temperature, cut into pieces
- 1/4 cup plus 3 tablespoons packed light-brown sugar
- Make the coconut crumb topping: whisk together the flour and 1/8 teaspoon of salt. In a food processor, pulse the coconut until finely ground. Add the butter and brown sugar and pulse until combined. Add the flour mixture and pulse until the mixture forms clumps. Set aside.
- Roll the pie dough into a 12-inch circle on a floured surface. Press into a 9-inch pie pan or deep dish tart pan, trimming and crimping the edges. Refrigerate for at least 30 minutes-until you are ready to use it.
- Preheat oven to 400 degrees. Place 1 1/2 cups each of the berries and the pineapple into a medium pan set over medium heat. Mash several times with a potato masher to release the juices. Cook the berries and the pineapple, stirring frequently, for about 8 minutes, until reduced to about 1 ½ cups.
- While you are cooking the berries and pineapple, place the grated apple into a clean dishtowel or several layers of cheesecloth and squeeze tightly several times to drain away as much of the liquid as you can.
- Combine the cooked berries/pineapple, apple, uncooked berries, sugar, tapioca, lemon zest and juice, and salt in a large bowl. Pour into the prepared pie crust and top with the coconut crumb topping. Place on a baking sheet to catch anything that might run out.
- Bake the pie for 25 minutes then rotate the pan and reduce the temperature to 350 degrees. Bake for 35-50 minutes longer until the crust is brown and the pie filling is bubbly. Cool for at least 4 hours at room temperature before serving.