Pineapple Pie

INGREDIENTS:

For crust:

All purpose Flour  – 2 1/2 cups

Unsalted butter – 1 cup (cold)

Salt – 1 tsp

Cold water – 1/4 cup (as much needed)

For Pineapple Filling:

Pineapple – 1 cup (crushed) and 1 cup (chunks)

Granulated Sugar – 1 cup

Corn Flour – 2 tbsp

Out of love for pineapples and pies, this happened to be my chosen recipe for my first blog post. Hmm, but this ain’t an everyday dish especially this being a seasonal fruit. But for all the preserved fruit tin lovers, you can definitely use them to get equally delicious results.

Pineapple pie

On general terms, I love pies and in fact, I have tried freezing earlier and bake them whenever I need just to simplify my hectic big meal times. This lazy trick helps in giving you a hand when you want to prepare a feast at ease.

1. At first, start working on your pie crust by mixing the salt with flour and also the cold butter with it.

2. Your clean hands can be used for this process and after a long workout, you will obtain the flour crumbs as a result.

3. Now start kneading your pie dough by making use of the kneader or you can use your hands if you are certain about their strength and cleanliness.

4. When the dough is done, tuck it in a cling wrap and let it rest in the refrigerator while you prepare the pie filling.

5. In a sauce pan, add your first cup of crushed pineapple followed by another cup of pineapple chunks. I like few chunks when biting those gorgeous hot pies but if you are not a fan of it, lets take two cups of crushed pineapple here.

6. Let them simmer until you are hit by the aroma of the fruit.

7. Mix the cornflour with a tbsp of water and add in the mixture along with the sugar.

8. When the cornflour is added, the filling will slowly get to thicken and make sure not to let it scorch. After simmering for around 4 minutes, remove it from the flame and let it cool.

9. Here comes the interesting process of setting up the gorgeous filling in the pie dish. Take the dough from the refrigerator and divide them into two halves. Roll out the first half and form the base of the pie dish. Now pour in the pineapple filling into the dish.

10. With the second half of the dough, the pie can be covered by rolling into a big circle to go beyond the diameter of the pie dish and trim of the edges of the dish, also make sure to pierce holes on top dough layer.

11. But in case if you are feeling festive for a fancy pie, then you can opt for the famous lattice crust. It looks complicated but the idea behind is very simple. Roll out the dough in a big circle and cut them into strips. Now carefully pick out the alternative strips and keep them beside. Now all you have is parallel strips over the pie and take the first strip which was placed aside to start arranging it perpendicular to the parallel strips. These perpendicular strips must be arranged in such a manner that if one parallel strip passes on top, then the next alternate strip should pass below it.

12. When the job of setting up the pie is done, place the pie in the preheated oven at 210 °C for 45 minutes. Serve the pie hot and you can also pair it up with a scoop of vanilla ice cream.

Hope you had enjoyed this recipe.

For queries and suggestions, please mail me.