Merienda

October 12, 2021
Pineapple Coconut Pie

Time needed: 1 hour and 30 minutes.

DIFFICULTY: Easy
Makes: 1 pie

Ingredients
CRUST:
1 cup bread flour
1 cup cake flour
1 tsp salt
1/3 cup cold butter
1 egg      
1 teaspoon vanilla extract
1/2 cup cold water
 
FILLING:
1 can crushed pineapple
1 cup sugar
1 tablespoon lemon juice
½ cup coconut meat
Egg wash, for brushing


Procedure

  1. DRY INGREDIENTS

    Combine the bread flour, cake flour, and salt, in a bowl.

  2. MIX IN THE WET INGREDIENTS

    Cut in butter until everything is well incorporated with the mixture forming into clumps. Add in egg, vanilla extract, and water then gather the mixture into a ball. Chill the dough for one hour. Divide the dough into two.

  3. FORM THE CRUSTS

    Place one dough onto a non-stick surface and sprinkle with flour. Roll the dough until ¼ inch thick. Transfer it onto a pie pan then trim the edges. Dock the dough bottom with a fork. Press the sides to avoid shrinking. Chill again for about 30 minutes until the dough is firm. Par-bake the crust for 140°C for 10 min. set it aside and allow it to cool. For the remaining dough, roll it with the same thickness as the bottom crust. Set aside for later use.

  4. MAKE THE FILLING

    Mix the crushed pineapple, coconut meat, sugar, and lemon juice in a saucepan then bring to a boil. Stir constantly. Cook until thick. Turn off the heat and let the filling cool.

  5. POUR AND COVER

    Pour the filling over the pre-baked crust. Carefully place the reserved flattened dough over the pie crust and fold the edge. Brush the crust with egg wash. Design of your pie top crust the way you like.

  6. BAKE AND SERVE

    Bake at 180°C for 20 minutes or until the top crust is golden brown. Cool the pie before serving with vanilla ice cream.