Name: Pineapple and pear country pie
Yield: 0 serving
Cuisine: Bake
Ingredients: 210.00 g flour cake; 5.00 ml salt; 5.00 ml sugar granulated; 230.00 g butter cold, cubed; 125.00 ml water iced; 1.00 eggs for brushing; 840.00 g pears; 840.00 g pineapple pieces; 150.00 ml dried fruitcake mix; 1.00 ml cinnamon ground; 1.00 ml nutmeg ground; 1.00 ml allspice ground; 125.00 ml castor sugar; icing sugar to decorate; cream whipped, to serve

Recipe Disclaimer

Tap for method

Ingredients (15)

PIE CRUST

210.00 g	flour — cake
5.00 ml	salt
5.00 ml	sugar — granulated
230.00 g	butter — cold, cubed
125.00 ml	water — iced
1.00	eggs — for brushing

FILLING

840.00 g	pears
840.00 g	pineapple — pieces
150.00 ml	dried fruitcake mix
1.00 ml	cinnamon — ground
1.00 ml	nutmeg — ground
1.00 ml	allspice — ground
125.00 ml	castor sugar
	icing sugar — to decorate
	cream — whipped, to serve

Tap for ingredients

Method:

1. PIE CRUST: Place the flour, salt and sugar in the bowl of a food processor. Add the butter cubes and process for about 10 seconds, or until the mixture resembles coarse crumbs.
2. Gradually add 60 to 125 ml iced water, while the machine is running, until the dough holds together when pinched (about 30 seconds).
3. Remove dough from processor and press into a flat disc shape. Cover with cling film and chill for 1 hour.
4. Roll out on a lightly floured surface to form a circle 30 cm in diameter. Place over a 20 cm pie plate.
5. FILLING: Drain fruit well and slice pears into smaller pieces.
6. Mix fruit and cake mix and place in the pie plate. Sprinkle with spices and sugar.
7. Fold edge of dough over filling, leaving a gap of about 10 cm in the centre. Use leftover pastry to cut out leaf shapes and decorate the edge of the 10 cm gap. Brush the pastry with the beaten egg.
8. Bake in a preheated oven at 200 ºC for 20 to 30 minutes until golden brown.
9. Sprinkle icing sugar over the top and serve with cream.