Today, Sunday Supper being hosted by Erica from The Crumbly Cupcake and we are celebrating with over 50 pie recipes! Pies come in a variety of shapes, sizes, and fillings, from sweet to savory. I made Paifala (Pai Fala) for the event, sweet Samoan hand pies filled with a pineapple custard. The pineapple filling is simmered on the stove with sugar and milk, then thickened with cornstarch. Once cooled, it is used to fill large half-moon shaped pies with a coconut milk-based crust . These pies were a huge hit with my family. My daughter even stole the last bite right out of my husband’s hand when he let his guard down. They are sweet, but not overly so.
For the pineapple: You can use canned, crushed pineapple (just make sure it is preserved in juice and not syrup) or make your own. I cut up one fresh pineapple (minus the core) into about 1 inch pieces, then pulsed it in the food processor until it was the right texture, crushed but not completely pureed. I drained the crushed pineapple through a fine mesh sieve and reserved the liquid. I measured out 2 cups of the crushed pineapple for the recipe and 1/3 cup of the resulting juice from draining.
Allow the pineapple filling to come to room temperature before assembling the pies. I made mine the night before and refrigerated until ready to use.
The crust should be handled just enough to form into a smooth dough. Overworking will cause it to become dense and tough. If the dough isn’t coming together and is too crumbly, add in a little more coconut milk. If it is too sticky, add a little more flour. If the crust is too difficult to handle after forming, refrigerate it for 30 minutes to an hour to help with the rolling.
Be careful with how much pineapple filling you place in the center of the pie. Leave a good amount of border around the edges so it can easily be folded over and sealed. I personally love this quote from Samoa Food (link to video for assembling the Paifala): “Pay attention to how much you put in – too much and the pie will burst in the oven, too little and people will complain.”
Check out what everyone else made!
Sweet As Pie
- Apple Browned Butter Tart by The Chef Next Door
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Chicken Tamale Pie from Rants from my Crazy Kitchen
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
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Paifala (Samoan Pineapple Half-Moon Pies)
Adapted from Samoa Food
2 cups drained, crushed pineapple (reserve the juice)
1 cup (200 grams) granulated sugar
1/2 cup (120 milliliters) milk
1/3 cup (30 grams) cornstarch
1/3 cup (80 milliliters) drained juice from the crushed pineapple
3 cups (375 grams) all purpose flour
2 teaspoons baking powder
1/3 cup (75 grams) unsalted butter, chilled and cut into small pieces
1 cup (240 milliliters) coconut milk
To make the filling: In a medium saucepan, whisk together the pineapple, sugar, and milk over medium heat. Cook, stirring often, until it comes to a simmer.
In a small bowl, whisk together the cornstarch and pineapple juice. Stir into the saucepan mixture and reduce heat to low. Cook, stirring constantly, until the mixture has thickened. Remove from heat and allow to cool to room temperature.
To make the crust: Combine flour, baking powder, and salt in a large bowl. Cut in the butter using a dough blade, forks, or your fingers just until the texture becomes coarse. Mix in the coconut milk just enough to bring together the dough. Add a little more coconut milk if too crumbly or a little flour if too sticky. Do not knead or overwork.
Preheat oven to 375 degrees F. Line two baking sheets with parchment or lightly grease.
Divide the dough into 5 equal pieces. On a lightly floured surface, roll a piece of dough into a thin circle about 8 inches wide. Fill the center with the cooled pineapple filling, leaving a border around the edges. Be careful not to overfill or you won’t be able to close the pies or they may burst while baking. Lightly wet the edges of the circle with a finger dipped in water. Fold the circle over the filling to make a half moon, pressing along the edges to seal. Use a fork, dampened with water to prevent sticking, to press down along the edges and pierce a few times over the top to create vents. Repeat with remaining dough and filling.
Arrange the pies on the prepared baking sheets, keeping them an inch apart. Bake in preheated oven until golden, about 35 minutes. Rotate the pans halfway through baking. Remove and allow to cool before serving, either as whole pies or cut into thick strips. If desired, you can sprinkle them with a little powdered sugar.