Recipe: Pineapple Pie

When I shared my bake of this Pineapple Pie Recipe on my Instagram and Facebook pages people were surprised and amazed by the recipe. It is not a typical English fruit pie, but a rather tropical creation. It was sweet, fruity, sticky and covered in pastry - what is not to like about that combination!I love making shortcrust pastry, apart from my mom I make some of the best in the family - ah hem excuse me whilst I blow my own trumpet. But if pastry is not your thing than use pastry from the chiller section of the supermarket.When making this recipe I found there was an excess of the sticky syrup. In hindsight I think it would of thickened if I had heated it longer but I was worried it would be 2 minutes to long and would catch on the bottom of the pan. Next time I will be braver. For that reason I choose not to add all the sauce into the pastry case, I did not want a soggy pastry bottom.  The upside to this was the leftover sauce made an excellent topping for ice cream sundaes or fresh fruit. Alternatively if you have any excess sauce you could put the in the freezer to defrost for another time.

Pineapple Pie RecipePastry 1 pack of frozen shortcut pastry

or make your own

Filling Ingredients1 large pineapple chopped8 oz sugar1oz flour

1/4 tsp nutmeg
pinch cinnamon
pinch salt
1 1/2 oz butter

Instructions

• Roll out just under half of the pastry and line your pie dish. Prick the base of the pastry thoroughly with a fork, or place a sheet of baking paper over the pastry and fill with baking beans. 
• Bake in the oven for 10-12 minutes 200 degrees c / gas 6.
• Remove from the oven and allow to cool.
• In a saucepan mix the pineapple, sugar, flour, nutmeg, cinnamon  and salt, stir over a low heat on the hob. Keep stirring until the mixture thickens. Then remove from the heat and stir in the butter. 
• Allow to cool.
• Roll out your pastry topping.
• Pour the mixture into the pastry base, it is at this point I decided not to pour all the syrup into my pie as I thought there was too much
• Cover the pie with a pastry lid, pinch the lid and pastry base together with a little water and your thumb and finger. Or use a fork if you prefer.
• Brush the pastry top with a little beaten egg.

Bake at 220 degrees C or Gas 7 for 10 minutes. Then adjust the oven temperature to 160 degrees C / Gas 3 for 30 minutes.
I plan to make this pie again and again, it was so well received and tasted so different to the usual fruit pies I tend to make. I hope that yet again I end up with more sauce than the pie needs as it was so tasty on ice cream. The only photo of a piece of the pie is not one of my best I am afraid, but as you can tell the pie was to celebrate a family birthday so everyone was eager to tuck in.