Pineapple Pie [V] [GF]

This pie was originally created as a gift for me to bring to a Thanksgiving dinner, and not only did it turn out to be quite tasty (a unanimous verdict from all who sampled it at the gathering), but it also presented no unusual surprises, tapioca-related fiascoes, or other obstreperous behavior of the sort many of my recent culinary experiments have displayed of late.  To wit, it is not a tortitious torte.  Its beauty is in its simplicity, really.  The original recipe appears below, although those on the mainland attempting to replicate this one on the mainland might want to up the sugar content in the filling — not to gloat, but the pineapples are definitely sweeter here on the archipelago.

Filling:

• ½ ripe pineapple, chopped
• 4 Tbsp. raw cane sugar
• 1 Tbsp. salt
• 1 Tbsp corn starch

Crust:

• 1½ cup rice flour
• 6 Tbsp. vegan butter substitute, cooled
• 4 Tbsp. water
• 1 tsp. salt

Preheat the oven to 425°.  To make the pie crust, combine the water, salt, and rice flour in a mixing bowl and cut the butter substitute into the mixture.  Pat all but ¼ cup of the mixture into the bottom of a greased pie tin and bake the crust for 10-15 minutes or until brown.  Remove from the oven and allow to cool.

Place the chopped pineapple, sugar, and salt in a medium saucepan and simmer over low to medium heat for 5-10 minutes.  Stir the corn starch into the mixture slowly, so that it doesn't clump, and continue to heat for another 5-10 minutes while stirring.  Once the mixture becomes somewhat viscous, pour it into the pie tin and sprinkle the remainder of the crust mixture on top of it.  Place the pie back in the oven and cook for 30-40 minutes on 425°.  Serve either hot or cold.