Easy Pineapple Pie

Easy Pineapple Pie

1. Pineapple diced and marinated in sugar for 2 hours

2. The pineapple that has been marinated for two hours is poured into a small pot and boiled over a medium-low heat. (There is no need to add water when boiling, the pineapple will fry more water)

3. Boil the diced pineapple slightly transparent, thicken the starch with water.

4. After thickening, simmer on low heat until the juice gelatinizes, and the diced fruit will become sticky. Turn off the heat and let it cool before use.

5. Take the custard crust out of the refrigerator and let it soften at room temperature for a while, about ten minutes.

6. Add the boiled pineapple filling in turn.

7. Fold the egg tart wrapper in half and pinch the mouth

8. Tighten the seal with a fork

9. After everything is done, put it in the baking tray.

10. Put it into the preheated oven and bake it at 180 degrees.

11. After baking for about 10 minutes, remove the outer layer of tin foil and put it in the oven again

12. Bake again for about 10 minutes.

Tips:

Every oven has a different temper. The temperature and time given in the recipe are for reference only, you need to observe and practice yourself