I Missed this Sweet Pineapple Pie, I Have to Wait for Next Year
1.
Prepare ingredients.
2.
After the butter is softened, pour in the low powder and powdered sugar, and knead it with your hands to form coarse particles, small particles like breadcrumbs.
3.
Add an egg.
4.
Knead the dough into a dough without being particularly smooth and delicate, as long as the eggs are completely fused, cover it with insurance film and put it in the refrigerator for half an hour.
5.
Cut the pineapple into small pieces.
6.
Add a small piece of butter, pour in the pineapple chunks, add white sugar, fry out the moisture and soften.
7.
After the cornstarch is mixed with water, pour it into the pot to thicken, stir fry for a while, and turn off the heat when it thickens.
8.
Take out the dough and divide it into two portions. One is one-third the size and the other two-thirds.
9.
Use a rolling pin to roll the large dough into a circle larger than the mold. Spread it in the mold. After pressing the edge tightly, roll it with a rolling pin. The edge is automatically cut down. After it becomes flat, a small hole is inserted into the bottom with a fork. .
10.
Spread the fried pineapple filling all over the pie. Use a spoon to press it smoothly.
11.
Roll the remaining dough flat and cut into long strips, knit on top of the pie, and cut the edges flat with scissors.
12.
Brush the surface with a layer of whole egg liquid. Preheat the oven at 180 degrees and bake the middle layer for about 35 minutes.
13.
Until the surface is golden, it can be baked.