Saturday, January 10, 2009

Pie-napple Recipe

Due to Scienceblogs' temporary downtime PhysioProf has been hosting a party to keep the Sb addicts happy which somehow became a "post your pasta recipe" party. I've already posted a pasta recipe, but since some people have started in on dessert I decided that everyone needs to know about the awesome pie-napple (not to be confused with pie-nipples) my friends and I baked for Christmas.

So here is edited copypasta of my friend's recipe recipe:

* 2 1/2 cups all purpose flour
* 1 teaspoon salt
* 2 Tablespoons sugar
* 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
* 1/2 cup of all-vegetable shortening (8 Tbsp)
* 6-8 Tablespoons ice water

  1. Mix flour, salt, and sugar. Scatter butter pieces over flour mixture. Toss to coat the butter with a little of the flour. Cut butter into the flour mixture. Add shortening (a tablespoonful at a time, not one big hunk of shortening) and cut into mixture.
  2. Sprinkle 6 tablespoons of ice water over flour mixture. Fold into dough until it sticks together. Add up to 2 more tablespoons of ice water if the dough will not come together. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
  3. After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll. If it is too stiff, you may need to let it sit for 10 minutes at room temperature before rolling. Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough. Roll out one of the disks so that it's big enough to cover the bottom of the pie dish.
  4. Put the rolled out dough in the pie dish.
  5. You'll have a second disk of dough left over, which you can either use to cover your pie (not recomemnded as the pineapple filling is better if it gets a bit brown on top) or you can make another pie and/or decorations (like we did).
* 3/4 cup brown sugar
* 3 tablespoons cornstarch
* 1 (20 ounce) can crushed pineapple with juice
  1. Preheat oven to 425 degrees F.
  2. In a medium saucepan combine sugar, cornstarch, and pineapple with juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
  3. Cool slightly and pour mixture into pastry-lined pie pan. Place in preheated oven and bake for 35 minutes.

Last step: cool, cut, and eat.

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