Recipe For Pineapple Pie

 Recipe For Pineapple Pie

Goal: make pineapple pie 

Ingredients: 

2 ½ cups of flour (300 grams).

1/3 cup of white sugar (68 grams).

A pinch of salt.

1 ½ sticks of cold butter (170 grams) cut into small cubes.

3 large eggs.

About 1 or 2 tablespoons of cold milk if needed, to knead the dough.

1 beaten egg yolk to varnish the pie crust before baking.

       5 cups of fresh pineapple (about 800 grams) cut into cubes.

(about 1 large pineapple)

5 tablespoons of cornstarch ( 50 grams)

1 cup of water ( 250 ml)

1 cinnamon stick about 2½ inches long

1 cup of sugar * (200 grams)

Utensils:

2 medium bowls

Egg beater 

            1 big pot 

1 small pot

Tea spoon 

15 medium size tin foil tray 

Method 

1. Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.

  

2. Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little. 

  

   

1.  Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you’re ready to bake, and the filling is completely cold.

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4.  To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you’ve added the filling. 

  

2.  Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.

  

3. In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.

 

4. Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard the cinnamon stick. The filling needs to be completely cool when added to the pie crust.

1. Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.

  

 

2. Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.

Notes or tips    

A. You can use store-bought pie dough.

B. *The amount of sugar needed will depend on how sweet the pineapple is. 

C. If your pineapple is too sweet, add only ½ cup of sugar.