Pineapple pie filling
I didn’t even know you could make pineapple pie. Then my friend Ivy gave me this amazing recipe.
• 800g of fresh pineapple cut into cubes (about 1 large pineapple)
• 5 tablespoons of cornstarch
• 2,5dl of water
• 1/2 tsp cinnamon
• 2dl sugar (depending on how sweet the pineapple is)
• Pie dough
Place the chopped pineapple sugar, and cinnamon in a large saucepan and turn the heat too low. In a small bowl, mix the cornstarch with the water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a porridge. 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.
Important: The filling needs to be completely cool when added to the pie crust.
Roll out half the dough so it is about 5 mm thick and line the pie dish with it. Pour the pineapple filling over it. Roll out the rest of the dough and make a lid. Cover 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. Bake the pie in a preheated oven at 170ºC for 50 to 60 minutes.
When the pie is ready, it will have a golden crust and the filling will be bubbling. Let it cool before cutting into it. You can eat it before but it will be messy.