If you know my dad, then you know that he has this funny, endearing way of asking for things (repeatedly, if necessary) that makes you think that (fill in the blank) is the best thing in the whole world, so you have to make it for him, or let him have the last piece, or make a special trip to the store just for that item. How could you say no? When it's his favorite. And people fall for this routine all of the time. If he's reading this, he's saying, "Who me?!" Yes you, Dad!
At the same store I found a deliciously-sweet smelling pineapple that I couldn't resist. Later that night while I was preparing the pie, the pineapple was sitting on the counter trying to get my attention. Then it fell over for no particular reason. I stopped what I was doing and picked it up. While holding the pineapple in my hand inspiration struck!
What if I added fresh pineapple to the blueberry pie? The worst case scenario is that the pie doesn't turn out and I'd have to make another blueberry pie for Dad. It's worth a try!
Make the pie crust dough and refrigerate.
Filling
2 1/2 Tbs cornstarch
1 cup sugar
2 cups fresh blueberries
1 cup fresh pineapple chunks, about the same size as the blueberries
1 Tbs of fresh pineapple juice or lime juice
Mix the cornstarch and the sugar. Add the berries and stir to coat. Stir in the pineapple and pineapple juice and let stand for 15 minutes.
Preheat the oven to 425 degrees.
Roll out the pie dough and make the top and bottom crusts. Fill the pie. Add the top crust and brush with an egg white beaten with a little water.
Bake at 425 degrees for 15 minutes.
Reduce the heat to 375 degrees for 40-50 minutes. The pie will be bubbly and golden brown.
Let cool on a wire rack. Serve warm with your favorite (non-dairy) ice cream.
Dad's Verdict: he liked it as much, if not better, than the plain blueberry pie. Ahh, the sweet taste of success!
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