Pineapple, Apple, and Nut Pie

- 1070

Welcome to a recipe that combines the tropical sweetness of pineapple, the comforting taste of apples, and the rich crunch of walnuts into one spectacular pie! This isn't just a dessert; it's a celebration of textures and flavors. The batter is incredibly moist and fragrant with hints of cinnamon and vanilla, while the simple, tangy smetana frosting adds a perfect finishing touch. Whether you're looking for a showstopper for a special occasion or a cozy treat for a quiet afternoon, this pie is sure to become a new favorite.

A slice of pineapple, apple, and walnut pie on a plate, decorated with pink frosting and glazed nuts.

Pineapple, apple, and nut pie.

Cooking: 1 hour
Quantity: 8
Per serving
Calories: 570 kcal
Proteins: 6.3 g
Fats: 33.7 g
Carbohydrates: 43.1 g

Ingredients for the Pineapple, Apple, and Nut Pie

  • 3 eggs
  • 200 g granulated sugar
  • 100 g butter
  • 150 g canned pineapple
  • 2 apples
  • 80 g walnuts
  • 230 g all-purpose flour
  • 1 teaspoon baking powder
  • cinnamon, vanilla to taste

Ingredients for the Frosting and Decoration

  • 300 g smetana (30% fat), or high-fat sour cream
  • 50 g powdered sugar
  • 2 tablespoons any red jam (e.g., raspberry, strawberry)
  • walnut halves
  • honey, dark chocolate

How to Make the Pineapple, Apple, and Nut Pie

Pour the granulated sugar into a bowl. Add the softened room temperature butter.

A glass bowl with granulated sugar being poured into it for the pie batter.

Pour granulated sugar into a bowl.

An electric mixer creaming butter and sugar in a glass bowl until the mixture is pale and fluffy.

Beat the butter and sugar for several minutes at medium speed.

A white bowl containing flour, cinnamon, and other dry ingredients being mixed with a whisk.

In a separate bowl, combine the dry ingredients.

Beat the butter and sugar for several minutes at medium speed until a light and fluffy, cream-like mixture forms. Without stopping the mixer, add the eggs one at a time. All ingredients should be at room temperature. If the eggs are cold from the refrigerator, the butter in the cream will start to separate.

In a separate bowl, combine the dry ingredients: all-purpose flour, half a teaspoon of ground cinnamon, baking powder, and vanilla powder to taste. Mix the dry ingredients, then pour them into the wet mixture and mix to form the batter. Add the finely diced pineapple and apples. Add the finely chopped walnuts.

Pie batter being spread evenly in a greased and floured Bundt pan with a spatula.

Spread the batter into the pan and level it.

The pineapple and apple pie baking in the oven until golden brown.

Baking time is 45 minutes at 180 degrees.

The freshly baked golden-brown pie resting in its Bundt pan on a wire rack.

Take the finished pie out and leave it in the pan for 10 minutes.


Grease a 25 cm (10-inch) baking pan with butter and dust with flour. Shake off any excess flour. Grease the pan generously to prevent the pie from sticking. Pour the batter into the pan and spread it evenly. It’s best to use a pan with a hole in the middle (a Bundt pan), as this will ensure the pie bakes through evenly.

The baking time is 45 minutes at 180°C (350°F). Place the pie on the middle rack of a preheated oven. Check for doneness with a wooden skewer; if it comes out clean with no crumbs attached, the pie is fully baked.

Remove the finished pie from the oven and let it rest in the pan for 10 minutes. Then, invert it onto a wire rack and let it cool to room temperature.

Whipping high-fat sour cream (smetana) and powdered sugar in a bowl to make a smooth frosting.

Whip the heavy smetana with powdered sugar.

The cooled pie being generously covered with a smooth, light pink frosting.

Decorate with the pink frosting.

Placing honey-glazed walnut halves on top of the pink frosting on the pie.

Decorate with glazed nuts.


Prepare the frosting and decoration. By the way, you can soak the pie with pineapple syrup: poke it frequently with a skewer and pour the syrup over it while it’s still in the pan. To make the frosting, whip the high-fat smetana (a type of sour cream common in Eastern Europe) with powdered sugar and thick raspberry jam. This will create a lovely pink sour cream glaze.

Decorate with the pink glaze. Important! At this stage, the ingredients should be cold – the pie has cooled down, and the frosting is from the refrigerator.

Melt the honey in a water bath. Dip the walnut halves into the melted honey. Decorate the pie with the glazed nuts.

The fully decorated pineapple, apple, and nut pie, drizzled with chocolate, ready to be chilled.

Refrigerate the pineapple, apple, and nut pie before serving.


Melt the dark chocolate in a water bath. Transfer the melted chocolate to a pastry bag with a narrow tip. Drizzle the melted chocolate over the pie for decoration.

Refrigerate the Pineapple, Apple, and Nut Pie before serving. Now, go make some coffee or tea!

And there you have it – a beautiful and delicious Pineapple, Apple, and Walnut Pie, ready to be enjoyed! This pie is wonderful on its own, but it truly shines when served with a hot cup of coffee or tea. The combination of the moist, fruity cake and the creamy, tangy frosting is simply divine. Don't be afraid to experiment with other nuts like pecans or different jams for the frosting. We hope you love baking and sharing this delightful treat as much as we do. Happy baking!