What’s Cooking: Pineapple Pie

This was the “something sweet” I was supposed to make last Sunday but I traded my kitchen apron for a pretty dress to celebrate Easter and birthdays with family friends. Again, this sweet treat was dear Nanay’s idea. Or craving. Either way, I’m always up for Sunday kitchen challenges. πŸ™‚

So again, we start with mise en place.

For the dough: flour, butter, cold water.

For the filling: sugar, cornstarch, crushed pineapple, eggs, butter

Step one gives your arms a nice exercise by cutting in the flour and butter using a pastry cutter. If you don’t have a pastry cutter, no worries. Two forks can also do the job.

Cutting in takes quite a while and when you’re done, it looks like this

Gradually add water and then form the dough into a ball.

Divide into two. Let’s set aside the other part and work on one part first. Roll the dough on waxpaper. Don’t roll with just one hand, though. Haha. That’s just me pausing a while to snap a photo.

Roll the dough back into the roller to lay it on the pan.

Fit the dough snugly into the pie plate, pressing to avoid air bubbles.

Flute around the edges.

Thanks Nay for teaching me this and for taking the photo. Hehe.

And prick with fork before filling.

Time to make the filling. Cook pineapple and sugar until slightly thick.

Remove from fire and add the cornstarch and egg mixture. Return to fire and continue cooking until done. Then, fill up the prepared shell.

Remember the second part of the dough ball we cut earlier? Well, roll it flat like the first one and then cut into strips

to make a lattice for our topping.

Brush with eggwash (egg yolk and milk) before baking.

All shiny now.

And then let it enjoy the heat.

Wait to cool.

Then serve and enjoy a slice. Or two.

That wasn’t so hard, was it? πŸ™‚

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