Italian Pineapple Pie
by Editorial Staff
I liked the pie very much – soft, juicy, tasty. Not difficult to prepare.
Ingredients
- Canned pineapples with rings – 1 jar (425 ml)
- Cherries or sweet cherries, fresh or cocktail – 8 pcs.
- Eggs – 4 pcs.
- Salt – a pinch
- Butter – 100 g
- Vanillin or vanilla sugar – 1 sachet
- Milk – 50 ml
- Flour – 170 g
- Baking powder – 10 g
- Impregnation:
- Pineapple syrup – 150 ml
- Pineapple jelly (any is possible) – 1 pack
Directions
- Foods required for baking Italian pineapple pie.
- To prepare pineapple pie, we use a round detachable form with a diameter of 22 cm. The bottom of the form is lined with parchment. Lubricate the paper and sides with oil.
Put the pineapple rings on the bottom. Put a cherry in the hole of each circle. Remove the seeds from fresh cherries. I had large cherries. I put it in half. - Separate the whites from the yolks. Beat the egg whites with a pinch of salt into a stiff foam. Gradually add 70 g of sugar.
- Beat the yolks separately with the remaining sugar (130 g) until they are clear. Add vanillin or vanilla sugar. Melt butter and mix with milk. Add this mixture to the yolks. Mix the sifted flour with baking powder and also add to the yolk mass. Knead well and beat.
- Now add the whipped egg whites and stir gently with a spatula from bottom to top until the dough is smooth.
Put the dough on top of the pineapples. We put the form in an oven preheated to 170-175 degrees and bake the pineapple pie for 45 minutes. - While the cake is baking, prepare the impregnation. Soluble in pineapple jelly syrup. We will heat in a water bath until completely dissolved.
- Remove the ready-made, still hot cake from the mold, turning it over on a plate. Before that, go over the sides with a knife and check if they are well behind the cake. We have pineapple flowers on top now. Gently pour the diluted jelly over the cake with a teaspoon. It is immediately absorbed.
Delicious fresh pie, still warm.
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