Pineapple Pie Recipe with Lattice Design (Two-crust-pie) Crust (Teacher Rica Recipe)

Pineapple Pie Recipe with Lattice Design (Two-crust-pie)

Materials Needed:

Sifter

Mixing bowls

Measuring cups and measuring spoons

Pastry blender/ 2 knives

Pie plate

Pastry molder (for tarts)

Rolling pin

Fork

Pastry brush

Cooking rack

Parchment Paper, Muffin Liners, Silicone Liners

Minute  timer

Crust

·         2  C  APF ( All-purpose flour)

·         100g butter

·         1 T sugar-refined

·         ¼ t baking powder

·         1 t iodized salt

·         6-7 T cold water

Filling

·         150 g loaf bread cut into cubes

·         1/3 C pineapple juice

·         1 C crushed pineapple  (drained)

·         2 pcs whole eggs (slightly beaten)

·         ½ C sugar (refined)

·         3 T evaporated milk

·         1 t vanilla (optional)

Procedure:

Filling

Combine all ingredients. Set aside until softened

Crust:

1. Combine APF, baking powder, sugar and salt.

2. Cut the solid butter into small pieces.

3. Gradually add dry ingredients as you cut it in with the butter.

    The mixture should be lumpy and should be just about the size of peas

4. Sprinkle cold water over the mixture a little at a time.

5. Lightly press the dough and form a ball

6. Lightly knead the dough and then form it into a ball again

7. Divide the ball into two. Set aside the half of it

Bottom Crust

8. Roll out and flatten the half of the ball of dough using a rolling pin. Roll in all direction to form a circle. Use your pie plate as a guide.

9.  Transfer the dough into the pie plate by rolling it around the rolling pin and unrolling it into the pie

plate.

10. Prick the sides and bottom of the dough using the tines of fork. Cut the excess dough using knife or kitchen shears.

Top Crust (Lattice Design)

11. Roll out and flatten the remaining half of the ball of dough using a rolling pin. Roll in all direction to form a circle. Use your pie plate as a guide.

12. Using a knife cut the rolled dough by half inch per strip.

Filling

13. Pour in the filling.

Lattice Design

14. Starting from the middle transfer the strips on top of the filling. Create the lattice design

15. Cut the excess dough around the pie plate using cutting shears or knife.

16. Roll out and flatten the excess dough. Make leaves or flower design out of it.

17. Crimp the edges of the dough using the tines of the fork or fold it using your fingers.

Eggwash

18. Slightly beat egg white with a little water. Brush the top crust with egg wash before baking.

Bake at 375°F for 25 minutes or until golden brown.

Let the pie cool in a cooling rack then pack then in boxes. Label them with necessary information.