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Receta Apple Pineapple Pie
by Global Cookbook

Apple Pineapple Pie
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Ingredientes

  • 2 c. all-purpose flour
  • 1/2 tsp salt
  • 14 Tbsp. vegetable shortening (7 ounce)
  • 4 Tbsp. ice water (4 to 5)
  • 2 lb tart apples (about 6) peeled and thinly sliced
  • 3/4 c. finely minced fresh pineapple
  • 2 Tbsp. fresh lemon juice
  • 1/2 c. sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1 Tbsp. lowfat milk
  • 1 Tbsp. sugar

Direcciones

  1. "My mother is very inventive in the kitchen," says Jessica learned a lot about cooking from her and from my grandmothers." One lesson was this delicious fruit pie.
  2. Make the pastry: In a large bowl, toss together the flour and salt. Using a pastry blender or possibly two knives, cut in the shortening till the mix is mealy. Sprinkle in 4 Tbsp. of the ice water and stir with a fork till the dough comes together. If it is too dry and crumbly, add in the remaining 1 Tbsp. water, 1 tsp. at a time.
  3. Halve the dough and pat it into two 7-inch disks. Wrap each disk in wax paper and chill till chilled, about 30 min.
  4. Arrange one rack in the bottom third of the oven and another in the middle; preheat the oven to 450F. On a lightly floured surface, roll out 1 disk of dough into a 10- to 11-inch round. Transfer the dough to an 8-inch pie pan. Don't trim the overhanging pastry. Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet. Chill the pastry while you proceed.
  5. Make the filling: Toss the apples with the pineapple and lemon juice. In a bowl, mix together the sugar, flour, nutmeg and cinnamon. Toss the dry ingredients with the fruit.
  6. Scrape the filling into the pie shell (it may look like too much filling, but it shrinks as it bakes). Moisten the overhanging edge of pastry with water. Place the top crust over the filling. Trim the edge so it's even, then crimp to seal. Cut a few vents in the top. Brush the pie with the lowfat milk and sprinkle the sugar on top.
  7. Bake the pie on the bottom rack of the oven for 20 min, then transfer it to the middle rack and bake 40 to 45 min longer, till the crust is golden and the apples are tender when gently pierced.
  8. Transfer to a rack to cold before serving.