John Myers
Contents
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Pineapple Pie
The perfect pineapple pie recipe with a picture and simple step-by-step instructions.
Icing
- 200 g Butter
- 100 g Sugar
- 0,5 piece Vanilla pod or vanilla sugar
- 0,5 tsp Lemon peel grated organic
- 0,5 Salt
- 1 Organic egg yolk (20 g)
- 1 Organic egg (50 g)
- 300 g Flour
- 2 g Baking powder
- 0,25 piece Vanilla pod or vanilla sugar
- 250 g Cream
- 2 Eggs (100 g)
- 50 g Sugar
- 0,5 tsp Grated lemon peel
Covering
- 1 Big can Pineapple
- 1 packet Cake glaze clear
- 1 Equipment
- 12 piece Molds 10 cm in diameter
- Prepare a shortcrust pastry: Cut the butter, which is not too cold, into pieces and knead with sugar, add vanilla sugar, lemon zest and salt. Then gradually knead in the egg and yolk. Mix the flour and baking powder and add to the mixture. Chill for about 1 to 3 hours.
Icing
- Mix all ingredients together for the topping and set aside.
- Preheat the oven to 180 degrees. Roll out the dough on a floured surface and cut out 12 circles, the best thing to do is to find a large cup that is 10-11 cm in diameter, then place it in the molds. Pour the icing into a jug or similar and pour into the molds. Then bake for about 20 minutes (middle rail).
- Drain the pineapple, collect the juice. When the tartlets have cooled down, cover with fruit and boil the cake icing from the juice and spread over the tartlets.
- Depending on the season, you can also use other fruits. Serve with whipped cream.
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