King Kamehamelha Pie

This is apple pie reimagined with a Hawaiian twist. Instead of baking the apples in the crust, they get poached in pineapple juice until just tender, then layered into a pre-baked shell with a glossy pineapple-cornstarch glaze.

The pineapple juice replaces the usual lemon and water, lending tropical sweetness and a subtle tang that plays against the apples without overwhelming them. Use unsweetened juice for the best balance, sweetened versions push this over into cloying territory.

Poach apples just until tender, 3 to 4 minutes is the window. Mushy apples slump into puree as the pie chills, while underdone apples stay too crunchy and refuse to absorb the syrup.

The macadamia nut garnish ties the whole Hawaiian theme together. Buttery, slightly sweet, and crunchy, they pair with the pineapple syrup the way pecans pair with bourbon. Toast them lightly before chopping for the best flavor.

Let the syrup cool 10 minutes without stirring before pouring into the shell. Stirring breaks the gel and you’ll end up with a runny filling that won’t set.

Pro Tips

• Use a firm baking apple like Granny Smith, Honeycrisp, or Braeburn. Soft apples like Red Delicious turn to mush during poaching.
• Brush the bottom of the pre-baked shell with a thin layer of melted white chocolate before filling. It seals the crust and keeps it crisp.
• Chill the pie at least 2 hours before slicing for clean cuts.
• Whip the cream with a tablespoon of toasted coconut for an extra island feel.

Variations

• Add 2 tablespoons of dark rum to the syrup for a more grown-up tropical version.
• Stir in a teaspoon of cinnamon and a pinch of cardamom for a spiced apple version.
• Substitute mango or pineapple chunks for half the apples for a tropical fruit pie.