675 g fresh pineapple, peeled, sliced and segmented into eighths
1/4 cup (50 g) 2 oz Demerara (raw) sugar (optional)
450 g shortcrust pastry
225 g fruit mincemeat
a scant 1/2 x 5 ml spoon ground ginger
1 medium egg, beaten, to glaze
1/4 cup (50 g) 2 oz Demerara (raw) sugar (optional)
450 g shortcrust pastry
225 g fruit mincemeat
a scant 1/2 x 5 ml spoon ground ginger
1 medium egg, beaten, to glaze
method
1. Preheat the oven to 220°C (425°F) Gas Mark 7.
2. Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half the shortcrust pastry, and put in a pie dish.
3. Put the mincemeat on the bottom and cover with the pineapple segments. Sprinkle with the ginger. Roll out the rest of the pastry; then cover and decorate the pie with pastry pineapples.
4. Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and then for another 15-20 minutes at 180°C (350°F) Gas Mark 4..
2. Sprinkle the pineapple segments with the demerara sugar, if you wish. Roll out just over half the shortcrust pastry, and put in a pie dish.
3. Put the mincemeat on the bottom and cover with the pineapple segments. Sprinkle with the ginger. Roll out the rest of the pastry; then cover and decorate the pie with pastry pineapples.
4. Glaze with the beaten egg. Bake for 20 minutes in the preheated oven and then for another 15-20 minutes at 180°C (350°F) Gas Mark 4..
serving amount
serves: 4-6
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