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Pineapple Pie~ (Johnny Cash’s Mother’s Recipe)

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This Pineapple pie recipe takes me back to my hometown, let me tell you why. Like in many other Latin-American countries, the tradition of drinking coffee with a piece of sweet bread is deeply rooted in Mexican culture.

Bakeries in Mexico offer a huge selection of different sweet breads that come in various shapes and flavors. Each region has its own specialties, like this Pineapple Pie, for example. It is very popular in my hometown of Tampico, where bakeries sell it whole or in slices.

I have written previously on the blog about the unique presence of pies in the city of Tampico. In the early 1900s, an oil boom transformed Tampico into an important hub for the oil industry, making it one of the biggest exporters in all of the Americas.

 

Ingredients:

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

 

Directions:

Beat together all ingredients.
Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

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