Yield: 4 servings
|675 grams||Fresh pineapple; peeled, sliced and|
|; segmented into|
|; eighths (1 1/2 lb)|
|50 grams||Demerara sugar; (optional) (2oz)|
|450 grams||Shortcrust pastry; (1lb)|
|225 grams||Fruit mincemeat; (8oz)|
|A scant 1/2 teaspoon ground ginger|
|1||Egg; beaten, to glaze|
Preheat the oven to Gas Mark 7/425øF/220 øC.
Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half of the shortcrust pastry, and put it in a 9-inch (23cm) pie dish.
Put the mincemeat on the bottom and cover with the pineapple segments.
Sprinkle with the ginger. Roll out the rest of the pastry; then cover and decorate the pie with pastry pineapples.
Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and then for another 15-20 minutes at Gas Mark 4/350 øF/180 øC.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.