The Most Authentic Way to Make Traditional Pineapple Pie

It's pineapple season again. Although we can canned pineapple to preserve it for a long, long time, fresh pineapple is always the most tempting, so make more pineapple desserts while you can still enjoy the freshness and sweetness.

The sweet and sour pineapple pie filling is combined with a rich and flaky pie crust to create the most traditional pineapple pie ever.

Materials

Main ingredient: 320g of low gluten flour, 500g of pineapple, 160g of butter, 170g of sugar;

Supplementary ingredient: 30g of egg yolks, 20g of cornstarch, 236g of cold water, 1.25g of salt

Traditional Pineapple Pie

1

The first thing to do is make the pineapple filling. Remove the outer skin of the pineapple and soak it in salted water for 10 minutes, then lift it up and drain it, and cut it into small cubes. Prepare the ingredients for the filling.

2

Put the diced pineapple into a pot with granulated sugar and 120g of water. Bring the pan to a boil, stirring as it cooks, so that the sugar dissolves completely. Once boiling, turn down the heat and cook for another minute.

3

After cooking, strain the pineapple to get the water out, and set aside the strained pineapple. Weigh the strained pineapple water to see if it reaches 280 g. If not, add water to 280 g (except for the recipe portion).

4

Mix cornstarch with 40g of water to make water starch. Put the weighed 280g pineapple water back into the pot to boil. Then pour in the water starch and stir well.

5

Shut off the heat and add salt and pineapple to make pineapple pie filling. Allow to cool completely and use.

6

Next, make the crust. Cut the butter into small cubes ahead of time and let sit until softened.

7

Prepare the ingredients needed to make the pie crust.

8

Combine the softened butter with the flour.

9

Keep pressing and kneading with your hands so that the butter and flour are completely mixed and cornmeal-like.

10

Whisk together the egg yolks, granulated sugar, salt and cold water.

11

Pour into the dough.

12

Press and knead with your hands or a spatula to form a moist dough. The dough is very sticky and easy to handle with a spatula.

13

Wrap the kneaded dough in plastic wrap and chill in the refrigerator for an hour or more.

14

Lay the top and bottom of the chilled dough with plastic wrap and roll the dough into a sheet with a rolling pin.

15

Remove the plastic wrap from the surface and invert the sheet onto a pie plate.

16

Remove the remaining plastic wrap and remove the excess pie crust from the edges as shown. (Use plastic wrap for better dough handling)

17

Place cooled filling into pie.

18

Roll out the rest of the dough in the same way and cover the crust of the pie and shape it as shown.

19

Start decorating the edges of the pie crust, ignore if you find it difficult.

20

Press the lace with a fork.

21

Final molded picture.

22

Brush the top of the pie crust with whole egg wash.

23

Then poke some holes with a toothpick (this step is important). Then it's ready to bake.

24

I made two flower patterns for your reference.

25

Place the pie in a preheated 220 degree oven on the lower shelf and bake for about 25 minutes, until the crust is golden brown.

26

After cooling, unmold and cut.

Tips

1, the pineapple pie must be cooled down before cutting, if you cut it when it's hot, the pie filling will flow out easily, which will affect the appearance.

2. Remember to poke some holes in the surface of the pie crust before putting it in the oven.

3. This recipe is for two 6-inch pans.