Pineapple and mincemeat pie

Yield: 4 servings

Measure Ingredient
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.

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