May 12, 2013

Rhubarb-Pineapple Pie

It's time for another recipe. This time it's an exotic pie with rhubarb and pineapple filling.

Here's what you need:
(for the crust)
100g sugar
200g margarine or butter
300g flour
(for the filling)
1kg of the fruit (mix) of choice
500g gelling sugar or 4 tbs corn starch



Start off with the crust dough, mix all the ingredients to a firm dough and let it rest in the fridge for at least 2h. Then you can start on the filling by cleaning and cutting all the fruit and start to heat it up in a pot with the sugar (no water needed, the fruit will soon release a lot of juice).
While the fruit boils to evaporate most of the water you can spread the dough in a pie mold and put it in the oven for 20min at 200°C. Watch the boiling fruit so it doesn't burn, I hab mine on low for a while. The next step is optional, because I put the fruit in the blender, but if you cut it small enough and yopu want a little more texture in your pie you can leave them as is.



Once the crust is done and out of the oven for a bit you can add the filling and then let it cool for a while. I made the pie in the evening and let it cool overnight.



Yum, fresh pie on the window sill in the morning.



And these are the last two pieces. Made the pie Wednesday evening and finished it Sunday afternoon. Definitely going to make this again, maybe with a different fruit mix. Though the rhubard with pineapple was an excelllent choice!






Pie and ice cream, or in my case sorbet, best dessert on a lazy sunday afternoon.

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