Mini Pineapple Pie
Overview
I love pineapples, so I made 3 mini pies at the end of the pineapple season. The sweet and sour pineapple pies are perfect for afternoon tea, and they will be eaten as soon as they are hot.
Tags
Ingredients
Steps
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Peel the pineapple, remove the eyes and cut into small pieces
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Heat a pot over medium-low heat, melt the butter and add 60 grams of fine sugar and salt
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Turn to low heat and stir-fry slowly until the sugar melts and turns dark
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Pour in pineapple cubes and stir-fry until soft
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Mix 10 grams of starch and 20 grams of water evenly
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After frying the pineapple cubes and leaving a little water, pour in the starch water
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Mix well until it becomes translucent and turn off the heat. The pineapple pie filling is ready. Let cool and set aside
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Mix 10 grams of egg yolk, 30 grams of water, 0.5 grams of salt, and 10 grams of fine sugar
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Add room temperature softened butter to the cake flour
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Knead the low-gluten flour evenly with your hands until it is evenly coated with butter, and it becomes like coarse corn flour
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Pour in the egg yolk liquid
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Mix well and put into a plastic bag and refrigerate for 1 hour
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After 1 hour, take out the pie crust and roll it out with plastic wrap
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Prepare three 4-inch pie plates, take out the pie crust and press it on the pie plates
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After fitting the pie plate, use a rolling pin to press off the excess pie crust
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Use a fork to poke holes in the bottom of the pie crust to prevent it from puffing up
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Pour condensed milk onto the pie crust and spread evenly
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After applying it all evenly
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Add an appropriate amount of pineapple pie filling and compact it slightly. After preheating the oven to 190 degrees, place the pie in the oven and bake for 20 minutes
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Finished product
