I refuse to let go summer, but the weather is changing drastically these days ? Cooler strong winds we have been having lately and school is starting in a couple of days, yikes!
So to cheer myself up ? We had pineapple pie, literally 5 minutes ago, right after lunch ?
Sooooo good, still warm, and it didn’t even need any ice cream nor whipped cream!
I know summer is over for us in North America, but this pie is wonderful anytime, not just for the summer 😀
Crust (please make twice for bottom and top)
1 1/2 c flour
1 tsp sugar
A pinch of salt
1/2 c oil
2 tbsp soy milk
Mix everything and roll flat
Filling
1 can pineapple ring in juice, drain, roughly crushed/chopped( reserve 1/3 c x 2 of the juice from the can)
1/2 c sugar
3 tbsp cornstarch
1 tbsp strawberry-rhubarb jam
Cook until thickened, take off from heat, let stand for 10 minutes
Lay one crust on pie pan. Pour filling then top with the other skin. Make cuts/poke holes to release steam.
Brush with red kidney beans aquafaba, sprinkle a little with sugar.
Bake on bottom rack at 400 F for 30-35 minutes
Cool on rack
Enjoy!
Nom nom nom 😀 Sooo good!
Pineapple Pie
Ingredients
Crust (Do Double!)
- 1 1/2 c flour
- 1 tsp sugar
- A pinch of salt
- 1/2 c oil
- 2 tbsp soy milk
Filling
- 1 can pineapple ring in juice drain, roughly crushed/chopped( reserve 1/3 c x 2 of the juice from the can)
- 1/2 c sugar
- 3 tbsp cornstarch
- 1 tbsp strawberry-rhubarb jam
Instructions
- Mix everything and roll flat
Filling
- Cook until thickened, take off from heat, let stand for 10 minutes
Making Pie
- Lay one crust on pie pan. Pour filling then top with the other skin. Make cuts/poke holes to release steam.
- Brush with red kidney beans aquafaba, sprinkle a little with sugar.
- Bake on bottom rack at 400 F for 30-35 minutes
- Cool on rack
