Usually, I like my pineapple incorporated into a tropical drink containing copious amonts of rum, some coconut and lime, and festooned with a small paper umbrella. Last night, however, we incorporated the lime and rum into mojitos, and instead decided to put the pineapple and coconut into a gluten-free pie crust. The pie crust itself is pretty straightforward, and we thought we might be actually able to roll out the dough, but that didn't work. Actually, the rolling-out part was fine, but the lifting and transferring in toto to the pie plate part wasn't. Maybe it was the mojitos. Anyway, we wound up patting the dough into the pie plate, which turned out great, as did the pie itself. Even without the paper umbrella. —wssmom
Sift the flours, sugar and salt into a bowl. Stir in the egg and butter until you have a nice, soft dough. Pat or roll out into a circle on a surface dusted with gluten-free flour. Working in sections, transfer to a greased nine-inch pie plate and pat together. Refrigerate for 15 minutes, then bake at 325 degrees for 20 minutes.
Pineapple Pecan Pie
First, drain the pineapple on some paper towels so it doesn't make the crust soggy.
Mix together the sugar, flour and sea salt; then add the butter and the eggs, stirring until blended.
Place the pineapple chunks into the pie crust and pour in the butter, flour and egg mixture. Sprinkle the coconut over all, top with the pecan pieces, and bake at 325 degrees for 50-55 minutes; check for doneness. If not, return to oven for another 5-10 minutes.