This is another heirloom recipe from my mom’s recipe box, originally labeled “Easy Fruit Pie” and attributed to Betty Townsend. I’m guessing it comes from the era when pineapple was the trendy ingredient to add to everything. The filling includes pineapple, canned pie filling of your choice, and (if you want to make more than one pie) other canned fruit.

The original recipe doesn’t specify how many pies it should make, or what size cans make up the filling. Since I didn’t have an occasion to make a possible boatload of pies, I decided to reduce the recipe to make a single pie using one 8-ounce can of crushed pineapple and one can of pie filling (in this case, key lime).

There is a crust recipe below from the original recipe — but since it’s unclear how many pies upon pies it would supply (hey, I’m being poetic), you can swap in a single-use crust recipe like my graham cracker crust. I decided to try baking this batch in a tart pan. There’s a bit of a learning curve in getting the graham mix pressed into the bottom and sides evenly, and your mileage may vary. But it was a fun experiment, even if my edges look a little uneven.

Crust (for Lord knows how many pies)
5 c. flour
1 lb. butter or lard
2 tbs. brown sugar
1 egg
3/4 c. ice water
3 tbs. vinegar
1 tsp. salt

Cut the butter/lard into flour, sugar, and salt. Add egg, water, and vinegar. Roll out the dough and add to a pie tin. (I have no idea if this needs to rest/chill beforehand, or if you need to grease the pie tin.)

Filling (original)
1 c. pie filling (any flavor)
1 can pineapple
2 large cans other fruit (drained)

Single-Use Filling
1 8-ounce can of crushed pineapple, drained
1 can pie filling

Mix together the filling ingredients and pour into pie crust(s).

Bake at 350F about 1 hour.