Australian Pineapple Pie
INGREDIENTS:
100g/ 4oz flour
50g/ 2oz cornflour
75g/ 3oz butter
75g/ 3oz caster sugar
2 egg yolks
little milk
Filling:
small can pineapple rings
2 cooking apples
2 bananas
1-2 tbsp lemon juice
Icing:
100g/ 4oz icing sugar
1 tbsp lemon juice
1 tbsp pineapple syrup
1 Sift together the flour and cornflour and rub in the butter. Add 50g/ 2oz sugar, the egg yolks and enough milk to make a firm rolling consistency. Divide in half and roll out one portion to fit an 18 to 20cm/ 7 to 8 inch flat dish.( cook in a serving dish as a pastry must be very thin )
2 Drain the pineapple well and chop the fruit finely. Peel and grate apples. Slice the bananas and sprinkle with lemon juice.
3 Put the mixed fruit over the bottom round of pastry, add the 25g/ 1oz sugar.
4 Roll out the second portion of pastry to fit the dish. Damp the edges of the bottom pastry, put on the top layer, seal the edges and bake just above the center of moderately hot oven 200C/ 400F/ gas6 for 10 minutes. Then reduce the heat to moderate 180C/ 350F/ gas4 for further 20 minutes. Leave to cool.
5 Blend the sifted icing sugar, lemon juice and pineapple syrup and spread over the top pastry. Leave for 2-3 hours to set.
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