Vickys Shortcrust Pineapple Pie, GF DF EF SF NF
Vickys Shortcrust Pineapple Pie, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys shortcrust pineapple pie, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Shortcrust Pineapple Pie, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Vickys Shortcrust Pineapple Pie, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have vickys shortcrust pineapple pie, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Shortcrust Pineapple Pie, GF DF EF SF NF:
  1. Take Enough gluten-free pastry for a double crust 8 inch pie, see my
  2. Take ..previously posted recipe or use 2 packs of Jus-Rol gluten-free
  3. Make ready Vitalite or safe 'butter'
  4. Make ready pineapple chunks in juice, drained and juice reserved
  5. Make ready pineapple tidbits in juice, drained
  6. Make ready cornflour / cornstarch
  7. Make ready sugar(1/4 - 1/2 a cup) depending on p/apple sweetness
  8. Take reserved juice from the pineapple chunks
Steps to make Vickys Shortcrust Pineapple Pie, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F
  2. Using 2/3 of your shortcrust pastry, roll out into a circle around 4mm thick and line an 8 inch loose-bottomed pie tin
  3. Prick the base with a fork, line with parchment paper and weight down with baking beans. Blind bake for 15 minutes then remove the parchment and beans and bake a further 5 minutes
  4. Gently melt the 'butter' in a frying pan and add the pineapple chunks. Fry for a few minutes until softened and easily crushed then add the tin of drained tidbits
  5. Make a slurry from the cornflour and pineapple juice then add to the pan. Boil for 2 to 3 minutes until thickened. Add sugar to taste. Depending on the pineapple brand I've used anything from 2 tbsp sugar to 8 tbsp
  6. Let the filling cool slightly then add to the baked pastry case. (I added the leftover cherries from a previous recipe just to get rid of them)
  7. Now you can simply roll out the remaining pastry to around 3mm thick and top the pie with a disc or you can make a lattice top like mine. It takes longer but it looks pretty. Cut strips from your remaining rolled out pastry around 1cm wide with a pizza cutter
  8. Place in one direction on top of your pie, not quite touching
  9. Pull every 2nd strip back on themselves and lay a new strip across the top of the unfolded strips, then put the 1st lot of strips back down
  10. Now fold back the strips that didn't move the first time. Lay a new strip across those then unfold the strips back over the pie
  11. Continue weaving the strips in this way until the top is done then trim off the excess. This pie top is self vented. If you choose to put a solid circle crust on top, poke 4 vent holes near the middle to let the steam escape
  12. Brush the pie top with the reserved pineapple juice and bake at gas 5 / 190C / 375F for 25 minutes or until golden
  13. Let the pie cool and slice it at room temperature or chilled. If you slice it hot the filling will be too thin and spill out. You can serve it warm in a bowl with ice cream or at room temp on a plate. You could use all tidbits instead of chunks but I like enjoy a chunk here and there for another texture!

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