Pineapple, a fruit that originated in South America, has been cultivated by indigenous peoples for centuries. The name "pineapple" derives from the Spanish word "piña," meaning pine cone, due to its resemblance to one.

The first Europeans to encounter pineapple were Christopher Columbus and his crew, who found it on the island of Guadeloupe in 1493. They brought some back to Spain, where it was considered a rare and exotic delicacy. Pineapple soon spread to other parts of Europe, Asia, and Africa through trade and colonization.

One of the places where pineapple became popular was Southeast Asia, especially in Malaysia and Indonesia. There, pineapple was used to make various dishes, such as jam, curry, salad, and tart. Pineapple tart is a pastry that consists of a crust filled with pineapple jam and topped with another layer of crust or lattice. It is usually shaped into small bite-sized pieces or larger round pies.

Pineapple tart is believed to have been invented in the 16th century, around the time when pineapple was introduced to Asia by Portuguese merchants. It became a traditional delicacy for festive occasions.

Pineapple tart is also known by different names in different languages, such as kue Nastar (Indonesian), Kuih tat nanas (Malay), Ong lai tart (Hokkien), or Nenas tart (Peranakan).

Pineapple pie is similar to pineapple tart but larger and usually made with a double crust instead of a lattice top. It may have originated from British or American influences in Southeast Asia or vice versa. Pineapple pie is more common in Western countries than in Asia today.

Following this receipt you can make pineapple pie right at home

Ingredients:

- 20-oz can crushed pineapple, undrained

- 2 tablespoons cornstarch

- 1/4 teaspoon salt

- 1/2 cup white sugar

- 1/2 cup evaporated milk

- 2 tablespoons margarine

- 2 tablespoons lemon juice

- Pastry for double crust 9-inch pie

Directions:

1. Preheat oven to 375°F.

2. In a saucepan over medium heat, combine pineapple, cornstarch, salt, sugar and evaporated milk. Cook until thickened, stirring constantly.

3. Remove from heat and stir in margarine and lemon juice.

4. Pour filling into a pastry-lined 9-inch pie plate.

5. Cover with top crust and seal edges. Cut several slits on top crust to allow steam to escape.

6. Bake for 25 minutes or until golden brown.

7. Let the pie cool completely before serving.

Enjoy your pineapple pie!