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Pineapple Pie

American food bloggers believe that an inverted pineapple pie owes its birth to canned food producers.

At the beginning of the last century, canned pineapples appeared on the shelves of stores in the United States, at once transferring pineapple from the category of delicacy to the category of products available to the masses.

Manufacturers, as usual, announced a competition among housewives for the best recipe pirogue with canned pineapples.

It is not known what exactly the recipe won in that competition, but here in the cookbooks and in the kitchens of American housewives this recipe has since settled: pineapple rings are laid out on the bottom of the form, a glazed cherry is placed in the hole of the rings and it is all poured with a light dough.

I don’t know about you, but I got glazed cherries in our supermarkets only once, so I had to sacrifice this spectacular element.
Another important question: which pineapple to use — fresh or canned.

I liked more pie with fresh pineapple, it is not so sweet and its taste is much more interesting, although it is nice to cut fresh pineapple into neat rings beautifully.

What do you need:

  • 1 medium sized fresh pineapple or 1 tin can of pineapple rings (the weight of the pineapple without syrup should be about 500 g)
  • glazed cherry (optional)
  • 200 g flour
  • 200 g sugar
  • 115 g butter and 20 g to lubricate the form
  • 120 ml of milk
  • 2 eggs
  • 2 tsp. baking powder
  • 1 bag of vanilla sugar
  • ¼ tsp salt
  • split molds for cakes

What to do:
If you decide to use canned pineapple, remove the rings from the jar and allow the liquid to completely drain.

If fresh pineapple is used, it needs to be washed, cut off the top, cut lengthwise into four pieces and cut the core.

Then cut each quarter across into slices 1 cm thick.

Heat the oven to 180 degrees.

Mix butter with sugar, mix flour with salt and baking powder.

In eggs, separate the whites from the yolks, add the yolks one at a time to the whipped butter.

Now sift the third part of the flour into the oil-egg mixture, mix with a mixer, pour half of the measured milk into the dough and mix again.
Add half of the remaining flour, mix, pour out the remaining milk and mix again, pour out the remaining flour and knead the dough well using a mixer.

Squirrels whip into a tight foam and add to the dough in two portions.

Stir the dough with a spoon!

The form is well greased with butter.

Put the pineapple slices on the bottom and pour dough.

Bake pie in the middle of the oven 45-50 minutes.

Cool the prepared pineapple cake in the mold and turn it over into a dish.

Most American bloggers believe that this cake is tastier than eating warm, watering with whipped cream. My son and I cut off a piece of warm cake, and the next morning we had breakfast completely cooled and soaked cake.

The cold cake seemed to us more delicious.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.

When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Cheesecake with cottage cheese

I met this cozy and very fast cheesecake a couple of weeks ago.

I was struck by the simplicity of the recipe, which was not even necessary to write.

See below.

Breton pie

The recipe was brought to me by a friend from a trip to the south of France.

She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.

See below.

Blueberry Muffins

The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries.

Then.

See below.

Fig cake

There are such recipes, from which it becomes tasty at the first reading.

Here, for example: «Cut figs into large slices, put in shape.

See below.

Cheesecake

The main intrigue around the cheesecake — on what butter is better to make the dough. In GOST-ovsky recipe only butter is used.

See below.

Chocolate Orange Cookies

Chocolate cookies I do not like since childhood. But a visit to a nice candy store in a small Portuguese town contributed to the victory over the negative!

See below.

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