Pineapple Pie

Pie Leather

• 300 gr medium protein flour
• 150 gr Margarine/Butter (sy, mix butter & margarine)
• 5 tbsp powdered sugar
• 1/2 tsp Salt
• 2 egg yolks
• 5 tbsp Ice water

Pineapple Filling Ingredients

• 500 gr Pineapple, cleaned & cut into small pieces
• Sugar to taste (to taste)
• 100 ml Water
• Cinnamon powder to taste
• 1/4 tsp Salt
• 1 tbsp Butter
• 1 tsp cornstarch, dissolve in a little water
• Spread: stir 1/2 egg yolk + 1/8 cookies glaze

How to make

• 1. Pineapple filling: cook pineapple, sugar & water until it boils. Add cinnamon powder, butter & salt. Cook until soft but not crumbly, still textured. After the water shrinks, add the cornstarch solution. Stir well until it explodes. Turn off the fire, cool down
• 2. Pie crust: mix flour, powdered sugar & salt in a bowl, mix well. Add margarine/butter, stir with a fork until crumbly.
• 3. Pour in the egg yolks, mix well. Pour a spoonful of ice water while stirring with a fork until the dough is lumpy (stop pouring water if the dough has been put together). Do not knead the dough, as this will result in a tough pie crust. Wrap the dough in plastic and refrigerate for 15-30 minutes.
• 4. Roll out the dough thinly using 2 plastics, cut into rounds according to the mold (reserve the dough to make the pie cover). Arrange into a mold that has been smeared with margarine, trim. Prick the inside with a fork.
• 5. Add the pineapple filling. Cut the remaining dough skin lengthwise, cup it over the filling, close the edges so they don't come loose during baking. Give spread & sprinkle a little sugar
• 6. Bake in the oven with a temperature of 170'C for 40-45 minutes / until golden brown (adjust each oven). Lift.

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