Pineapple Pie
Prepare a crisp pastry crust, fill with a pineapple and cornstarch filling, and top with a woven lattice before baking.
Ingredients
all-purpose flour
granulated sugar
salt
cold butter (cut into small pea-sized pieces)
ice water
granulated sugar
30 g
pineapple juice
200 g
cornstarch (mixed with 70 g pineapple juice)
pineapple juice (mixed with cornstarch)
70 g
granulated sugar (added while hot)
40 g
pineapple flesh
egg wash
Instructions
1
Make the pie crust
Mix the all-purpose flour with the granulated sugar, salt, and cold butter. Use a pastry cutter to cut the butter into small pea-sized pieces. Gradually pour in the ice water and gently mix just until combined.
2
Shape the pie crust
Roll the dough out to about 0.3 cm thick with a rolling pin. Roll the dough up onto the rolling pin and unroll it over a pie pan, pressing it into place. Trim off the excess dough around the edges with a pastry cutter.
3
Prepare the lattice strips
Roll out the remaining dough to about 0.3 cm thick with a rolling pin, then use a fluted pastry wheel to cut it into 1 cm wide strips.
4
Make the filling
Place the 30 g granulated sugar, 200 g pineapple juice, and salt in a saucepan and bring to a simmer over low heat. Stir the cornstarch together with 70 g pineapple juice, then pour the slurry into the hot syrup and cook until thickened. Add the remaining 40 g granulated sugar while still hot and stir until dissolved, then fold in the pineapple flesh. Pour the cooked filling into the prepared pie crust and smooth the surface with a silicone spatula.
5
Weave and bake
Brush a thin layer of water around the rim of the pie crust. Lay the dough strips over the filling in an evenly spaced lattice pattern, brushing each strip with egg wash as you place it and continuing the crosshatch until covered. Trim off the excess dough around the edges, then brush the entire lattice top with another coat of egg wash. Bake in the oven at 175°C for about 35 minutes. Let cool completely before unmolding.
