Pineapple Upside-down Pie & Strawberry Blackberry Oat Crumble Pie

I recently experimented with a pineapple upside-down pie! It turned out delicious, even if it looked a little funny.

The pineapples ended up rising while it cooked, so they didn't show up very well when the pie was flipped over. Because of this, I think that next time I will try a Pineapple Right-side-up Pie. 

I also made a Strawberry Blackberry Oat Crumble Pie.

How to make Pineapple Upside-down Pie:

one pie crust

Canned pineapple, rings in juice not syrup!
maraschino cherries
3/4 cup brown sugar
1/2 stick butter, melted

1 1/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter
3 eggs
7 tbsp all-purpose flour
1 tbsp cornmeal
Pinch salt
1 cup buttermilk
1 tbsp vanilla extract


As I said earlier, I think the next time I would make it right-side up. But if you want to do it upside down, melt 1/2 stick of butter and mix with brown sugar. Put in bottom of a pie dish- no crust underneath! Lay the rings of pineapple around the pie shell and fill all the gaps with maraschino cherries.

Now we make the filling, which is a chess pie recipe that I took from Nothing in the House. I made their cranberry chess pie and it was AMAZING. And now I've adapted that recipe into a couple other things- this pineapple pie, and a rhubarb chess pie.

Preheat the oven to 350F.

Combine the sugar and butter. Cream together, then add the eggs one at a time, beating together to combine. In a separate bowl, mix the flour, cornmeal, and salt. In another bowl mix the buttermilk and vanilla. Then mix the ingredients to incorporate alternating between adding the dry and wet ingredients. So first add 1/3 of the flour mix, stir. Add 1/2 buttermilk, mix. Then 1/3 flour, 1/2 buttermilk and then finally the last 1/3 flour. Feel free to go look at the Nothing in the House recipe above. She explains it very well.

Cover the pineapples with this batter. Roll out your crust and lay it on top of the pie. You can cut a few slits in it. Bake 40-45 minutes-ish.  I let mine go a little longer because I was nervous. This would be another advantage to doing a right-side-up pie... you'd be able to see better how it was baking I think.

Let it cool a few hours and then it's time to try to turn it over! Use a knife to pry the edges of the crust off the pie plate--- invert it onto a platter. Shake it, pound on it, use the knife for more prying if it gives you problems. Again, another reason I think I'll do it right-side-up again. Less work!

This pie can stand on it's own, but man, it was super good with some vanilla icecream too.