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I’m not a pie person, I like a slice now and then but I
don’t really go, “Oh, I’ll bake pie today.!”
Some days however when I see sumptuous pie photos on Instagram I go, “I should make that.”… and today is one of those days. I planned to make a savory pie if I ever post another recipe but it’s my 12 Days of Christmas theme so I’m picking fruit pie! (or is this
considered tart?)
Nevertheless, I loved the filling! It give me a warm tingly
sensation as I dug my spoon in it, ah bliss. Okay my allergies
acted up minutes later (I’m allergic to pineapples) but it’s not
like I had a choice, I wanted to make a mango filling but it
expensive this time around so pineapple it is.
I didn’t have Crisco shortening in hand so I had to replace my go
to pie dough and went with this relatively easy double pie dough
recipe I found in YouTube.
Anna Olson’s Double Pie Dough
In a bowl, place 2 1/2 cups all-purpose flour, tbsp salt, 1 tbsp
sugar. Mix.
Stir in 3 tbsp vegetable oil. Add in (unsalted) cubed cold butter,
using a pastry cutter or two small knives blend it into the flour
until it forms a course damp sand. Mix in 1/4 cup cold water and 2
tsp vinegar. Tip it over a flat surface and bring together ( don’t
knead too much). Divide into two, you should still be able to see
the layers of buttered flour.
dough
Wrap each dough in plastic wrap and chill for at least an hour.
For the filling. (This is my recipe)
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In a saucepan, place,
2 cups chopped fresh pineapple
1/2 cup granulated sugar
1/3 cup water ( to slightly boil and soften the pineapple)
1/2 cup grated apple
Simmer gently until pineapples are soft and the water is almost
gone, stirring occasionally. Add,
1/2 cup grated apple, zest of half a lemon and about 1
tbsp lemon juice.
Simmer for about a minute more (over low heat)
then add,
1/2 tsp powdered ginger (or cinnamon), pinch of salt and
black pepper.
This should only take about 10 minutes. To hold the
filling together. Make a slurry of,
1 tbsp cornstarch
enough water to dissolve the powder (about 3-5 tbsp)
Pour into the filling, stir, turn off heat, continue stirring
until filling until cornstarch is completely dissolved. Cover the
filling with a plastic wrap ( the plastic wrap must touch the
filling directly to keep moisture from building up and getting
into your filling).
Allow to cool completely.
Pre-heat oven. 400 F.
Prepare the pie plate, roll the dough about 1/8 inch thick then
fit into your pie plate. Spoon the filling in, set aside. Roll out
the other pie dough to cover the pie. At this point you may do the
classic weave top or do as I did here.
Brush with egg wash and sprinkle brown sugar on top.
Bake in 400 F for about 10 mins THEN lower the temperature to 375
F and bake for an additional 40 minutes.
This pie is best served chilled.
Enjoy!