1. Cut the pineapple into small pieces, soak in light salt water for 20 minutes, and drain the water.
2. Put the butter in a pot and melt on low heat.
3. Pour the pineapple.
4. Add sugar and stir fry over low heat.
5. Until the pineapple starts to flow out, keep on low heat.
6. At this time, adjust the juice, mix the low flour and cornstarch together.
7. Add 30 grams of water and stir well.
8. Pour into the pineapple and stir-fry evenly over low heat.
9. Turn off the heat until the pineapple stuffing soup becomes rich and cool.
10. The pie crust is ready (the pie crust is made in the previous recipe, you can refer to it), use the pineapple filling after it is cool, and the mold is ready.
11. The pie crust is rolled into a ball and pressed flat.
12. Roll out to mold size.
13. Press the fitting mold with your hand, and use a fork to make a small hole.
14. Put the peanuts on, preheat the oven and bake at 180°C for five minutes.
15. Pick out the peanuts gently after roasting.
16. Put the prepared pineapple filling and put it in the oven at 165°C for 20 minutes.
17. Sweet and sour and delicious, rich and delicious.
Tips:The recipe for pie crust is mentioned in the previous recipe, you can refer to it.
Keep the fire low while the pineapple filling is fried.
