For the Crust:

  • 2 pieces of raw pie dough – you can make your own or use refrigerated pre-made pie crust

For the Filling:

  • 1 can crushed pineapple
  • 1/3 C sugar + extra for the top
  • 1/8 C flour
  • 1-1/2 Tbsp cold butter


  1. Preheat oven to 425 degrees
  2. In a large bowl, make the filling by mixing all of the filling ingredients together
  3. Pour mix into a prepared pie pan and dot with butter
  4. Cover with a solid piece of pie dough or use strips of dough  
  5. Seal the edges and then lightly sprinkle the top with sugar
  6. Place a piece of aluminum foil on top of the pie
  7. Bake in hot oven (425 degrees) for 35 minutes or longer – until the center of the pie crust is golden


*A NOTE FROM BOOB HERSELF:  “I have made this pie with Splenda for diabetics, but in actuality, the flour and fruit ultimately all turn to sugar, so I say, why bother to modify.  Also, you will have to play with the recipe.  I have made it over the years and the amounts are estimates. It is hard to go wrong with the amounts that I have given you.”